Chicken under a brick isn’t a new dish, and it’s most often prepared on the grill, but this method from Bon Appetit combines everything I love about a 30 minute roast chicken: the time saved, the crispy skin, and of course, the hands-off preparation. In just a little time, you have a meal for the family.
The centerpiece technique of this method is, as you may have seen us discuss before , spatchcocking, where you break or remove the bird’s backbone so you can cook the whole thing flat—and more quickly. In fact, the last time we talked about chicken under a brick , one of the first comments suggested doing just this to speed up the cooking time and get more crispy skin. Well, that’s exactly what Bon Appetit does here.
