Brick Chicken Recipe

The weather at the beach as cooled to a delightful 68 degrees this morning and I am soaking up the feeling of fall until the sun peaks out. Coffee in hand, Nat King Cole radio playing and a candle lit. What better ambience to write about a hearty home cooked recipe?

Processed with VSCO with s2 preset

This is the kind of chicken recipe that will make your friends and family look at you and ask themselves if you’ve been abducted by aliens and magically replaced with a culinary genius, no I’m serious.

Brick Chicken has been our go to meal for a few months and is always a crowd pleaser. Pair it with some braised brussel sprouts and a beautiful loaf of french bread, beyond!


1/3 cup extra-virgin olive oil

3 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh sage

2 tablespoons very finely minced garlic (4 cloves)

1 1/2 teaspoons freshly ground black pepper

Grated zest of 2 lemons

4 bone-in, skin-on chicken (breast, thighs, quarters – whatever floats your boat)

2 tablespoons canola oil

Here’s where it gets fun, you will also need 2 bricks. Yes, you know like from Home Depot. Or use anything you have on hand that resembles a brick. No joke, the first time we made this recipe we pulled up our dogs memorial stones from the yard and used those. This chicken is that good people!

Let’s get cooking!

Combine the olive oil, rosemary, sage, garlic, red pepper flakes, 1 1/2 teaspoon salt, pepper and lemon zest. Pat your chicken dry and then rub this heaven all over each piece before placing it into a baking dish. Cover and let refrigerate for at least 2 hours.


Wrap your bricks, or dog stones, in a two layers of foil.

Heat a large cast-iron skillet over medium-high heat until hot. Add the canola oil, then add the chicken skin side down, and weight it down with the bricks. Now don’t touch the chicken! Let it sit and simmer and char for a good 10 minutes, you want it to be crisped and deep mahogany in color. You know your stove if it takes 20 minutes, so be it. Then remove the bricks, flip and do the other side.

Now if you really want to impress, once all the chicken is cooked and removed from the pan, quarter some lemons and char those bad boys. You end up with the beautiful yellow crystallized zesty heaven. Serve on top of the chicken, just make sure your guests don’t eat them (yes, this has happened in our home)

And…. blogger fail, we were all too hungry and I forgot to take a picture of the end masterpiece. As much as I wish I can credit this recipe as one of my own, it came from the Chrissy Teigen’s book Cravings so here is the picture of her masterpiece.

Processed with VSCO with s2 preset

I hope you share this meal with your loved ones and enjoy it as much as we do.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s