Pollo al Mattone (Brick Chicken) with Crispy Skin

Chicken roasted under a heavy weight so the skin turns shatteringly crisp while the meat stays unbelievably juicy.

Ingredients

• 1 whole chicken (about 1.5–1.8 kg / 3.5–4 lb), backbone removed and flattened (spatchcocked)
• 1 1/2 tsp kosher salt (or 1 tsp fine salt)
• 1 tsp black pepper
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp dried oregano (or Italian seasoning)
• 3 tbsp olive oil, divided
• 3 garlic cloves, smashed (pantry staple)
• 1 lemon, cut into wedges (optional but excellent if you have it)

Method

• 1

  Step 1: Flatten & season

  Pat the chicken very dry (this is key for crisp skin). Lay it skin-side up and press firmly on the breastbone to flatten. Season all over with salt, pepper, paprika, and oregano. Drizzle with 1 tbsp olive oil and rub it in, especially over the skin.

• 2

  Step 2: Preheat pan and “weight”

  Heat oven to **220°C / 425°F**. Put a large oven-safe skillet (cast iron is ideal) on the stove over **medium-high** heat for **2 minutes**.

• 3

  Step 3: Sear skin-side down

  Add **2 tbsp olive oil** to the hot skillet. When it shimmers, lay the chicken **skin-side down**. It should sizzle immediately. Scatter the smashed garlic around the chicken (not under it, so it doesn’t burn).

• 4

  Step 4: Press and crisp

  Place the weight on top of the chicken (over the thighs/breast area so it presses evenly). Cook **12–15 minutes** until the skin is **deep golden** and releases easily from the pan. If it’s sticking, give it another 1–2 minutes—crisp skin naturally lets go.

• 5

  Step 5: Roast to finish

  Transfer the skillet to the oven (keep the weight on). Roast **20 minutes**. Remove the weight, flip the chicken **skin-side up**, then roast **8–12 minutes** more until the thickest part of the breast hits **65–68°C / 150–155°F** and thighs are **75°C / 167°F** (it will rise as it rests).

• 6

  Step 6: Rest & serve

  Rest **10 minutes** (don’t skip—juicier meat). Carve and serve with lemon wedges for squeezing, and spoon any garlicky pan juices over the meat.

Tips

• **No brick?** Use a smaller heavy pan, or a pot weighted with canned goods—anything heatproof and heavy.
• **Crispier skin tip:** The drier the chicken, the crispier the skin. Pat thoroughly with paper towels before seasoning.
• **Doneness without a thermometer:** Pierce the thigh near the bone—juices should run clear, and the leg should wiggle easily.
• **What to serve it with:** A simple green salad, roasted potatoes/veg, or rice to catch the pan juices.
• **Storage:** Refrigerate leftovers up to **3 days**. Recrisp skin in a hot skillet or **220°C / 425°F** oven for **8–10 minutes**.

Nutrition (per serving, estimate)