Brick Chicken & Blistered Tomatoes
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A succulent chicken dish where the bird is pressed flat for maximum skin-to-pan contact, resulting in ultra-crispy skin and juices that perfectly blister and season the accompanying tomatoes.
- Time
- 40 minutes
- Cuisine
- American
Ingredients
- 1.4 kg
- 300 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.79 kg before cooking, which is about 445 g per serving.
Steps
Preheat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat with olive oil.
Season the spatchcocked chicken generously with salt and pepper on both sides.
Place the chicken skin-side down in the hot skillet.
Place a heavy weight (such as a foil-wrapped brick or a second heavy pan) on top of the chicken to ensure even contact with the skillet.
Cook until the skin is deeply golden and crispy, about 10-15 minutes.
Remove the weight, flip the chicken, and add the cherry tomatoes to the skillet around the bird.
Continue cooking until the chicken is cooked through (internal temperature of 165°F (74 °C) / 74°C (165 °F)) and the tomatoes have blistered and released their juices, about 10 more minutes.
Let the chicken rest for 5-10 minutes before carving and serving with the tomatoes and pan juices.
Notes
The 'brick' technique is essential for the crispy skin that defines this dish. If you don't have a brick, a heavy cast iron press or a smaller skillet weighted with canned goods works perfectly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 738
- Protein
- 64 g
- Carbs
- 3 g
- Fat
- 51 g
- Fiber
- 1 g
Where the calories come from
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