Carla Makes Brick Chicken in a Cast-Iron Skillet | Bon Appétit

whole chicken

🥗Healthier: cornish hens

💰Cheaper: chicken thighs

Cornish hens provide a similar flavor with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

rosemary

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme is more accessible and adds a similar flavor.

Preheat the oven to 500°F and place a 10-inch cast iron skillet inside to heat up.

Spatchcock the chicken by removing the backbone to flatten it, which reduces cooking time.

Season the chicken generously with salt and black pepper.

Add olive oil to the hot skillet; it will smoke and shimmer immediately.

Place the chicken skin-side down in the skillet, pressing down to ensure the skin is in contact with the pan.

Cook the chicken for 30 minutes, checking the internal temperature; it should reach 165°F but can be taken out at 160°F.

If the chicken is not browned enough, keep it skin-side down for an additional 5 minutes.

Let the chicken rest for 5 to 10 minutes after removing it from the oven.

In the skillet, add white wine and chicken stock, and cook off the alcohol.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary