- 1 fryer
- Salt, pepper, and herbs to taste
- 1 T oil
- ¼ C chicken broth (optional for gravy)
- 2 heavy clay bricks wrapped in foil
- Using kitchen shears, cut down both sides of chicken and remove and discard backbone.
- Cut through breastbone from the inside until chicken lays flat.
- Season chicken on the inside with salt, pepper, and favorite herbs.
- Season chicken on the outside with salt and pepper only.
- Let chicken sit with breast side up for 20 min at room temperature.
- Pat dry on breast side only.
- Then brush lightly with oil and reapply salt and pepper.
- Place chicken breast side down in a heated 12-inch cast iron dish.
- Place bricks on top to evenly weigh down chicken.
- Bake chicken in 425° brick oven for 25 min.
- Remove bricks.
- Turn chicken over (breast side up) and cook another 5-10 min until chicken temp reaches 165° and juices run clear.
- Remove from oven.
- Let sit for 5 min covered with foil to reabsorb and distribute juices back into chicken. Delicious!
- Make sure cast iron skillet is nice and hot to help get a nice sear on top of chicken breasts.
- I found long handled tongs work well to flip chicken over during cooking.
- Don’t forget to deglaze the pan for even more added flavor. I use a little bit of chicken broth added to the hot pan.