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cooked chicken on cutting board
Course: Main Course
Servings: 1 Whole fryer
Cook Time: 35 mins


  • 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.