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Chicken pressed under a brick for ultra-crispy skin and juicy meat. This high protein chicken dish is a mediterranean family favorite that's fresh, simple, and perfect for a healthy dinner.
Pat the spatchcocked chicken dry and rub with 2 tbsp olive oil, making sure to coat all sides and especially under the skin as much as possible.
Finely chop the rosemary, thyme, and garlic cloves; zest the lemon. Mix these with kosher salt and black pepper. Rub this seasoning mixture generously over and under the chicken skin.
Preheat a large cast iron skillet over medium heat for 3 minutes, then add 1 tbsp olive oil and swirl to coat the pan.
Place the chicken skin-side down in the hot skillet. Lay a sheet of parchment or foil on top and set a heavy brick or second skillet directly over the chicken to press it flat. Reduce the heat to medium-low.
Cook the chicken under the weight for about 18–20 minutes without moving, allowing the skin to crisp deeply without burning.
Carefully remove the weight and flip the chicken. Squeeze half of the lemon over the top, then cook uncovered for another 12–15 minutes, or until the meat juices run clear and the internal temperature at the thickest part reaches 165°F.
Rest the chicken for at least 5 minutes before carving. Serve with the remaining lemon cut into wedges alongside.
