Marc Forgione's Chicken Under a Brick Recipe

chicken under a brick
Jason Basso


  • One 3 pound chicken, de-boned with drumstick on wing attached (you can ask your butcher to do it)
  • Salt and pepper
  • 2 lemons, zest of one and peel of the other
  • 1 quart chicken stock
  • 4 sprigs rosemary
  • Extra-virgin olive oil
  • ½ pound butter
  • 2 sprigs thyme
  • 3 tablespoons capers, chopped
  • 3 tablespoons shallots, chopped
  • Chopped parsley, for garnish
  • Dried red pepper flakes, for garnish


  • 1 brick, wrapped in aluminum foil

More Recipes

by Marc Forgione

Next Iron Chef contestant. A favorable review from The New York Times. Chef Marc Forgione is in good stead these days. Sam Sifton called his Chicken Under a Brick the restaurant’s best dish, and said if it was "a record you’d want to play it again and again." With this recipe, you don't have to visit New York to hear this song. --Arthur Bovino


After you de-bone the chicken, separate the drumstick from the carcass and set aside.

Season the chicken skin with salt, and season the flesh with salt, black pepper and zest from one lemon. Put it in the fridge to sit overnight. Then, in a stockpot, combine the chicken stock, 2 sprigs of rosemary, peel of one lemon, and a pinch of salt and bring to a boil. Add the drumsticks and let simmer for anywhere from 1 hour to 1 1/2 hours until tender. Let it cool in the liquid overnight. 

The next day, preheat the oven to 400 degrees. In a smoking hot pan with extra-virgin olive oil, add the chicken (except for the drumstick), skin side down and place the brick on top. Once the edges begin to brown, place in the oven for about 10-15 minutes.

Meanwhile, remove the drumsticks and pat dry.

Remove the chicken from the oven and remove the brick. Add the drumsticks to the pan along with the butter, thyme and rosemary and cook over medium-high heat, basting the chicken with the pan juices. Add the capers and shallots. Keeping an eye on it, cook until the skin is brown and crispy and the chicken is cooked through. Then remove from the heat, and garnish with the parsley and red pepper flakes.


Calories per serving:

2,405 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 334g 514%
  • Carbs 65g 22%
  • Saturated 155g 773%
  • Fiber 9g 38%
  • Trans 7g
  • Sugars 19g
  • Monounsaturated 118g
  • Polyunsaturated 39g
  • Protein 374g 747%
  • Cholesterol 1,197mg 399%
  • Sodium 8,575mg 357%
  • Calcium 437mg 44%
  • Magnesium 354mg 88%
  • Potassium 3,513mg 100%
  • Iron 24mg 131%
  • Zinc 36mg 241%
  • Phosphorus 2,444mg 349%
  • Vitamin A 2,329µg 259%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 2mg 140%
  • Niacin (B3) 49mg 243%
  • Vitamin B6 3mg 172%
  • Folic Acid (B9) 127µg 32%
  • Vitamin B12 14µg 233%
  • Vitamin D 5µg 1%
  • Vitamin E 14mg 71%
  • Vitamin K 77µg 96%
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