Mark Hyman, MD


Serves 4

This recipe may sound gimmicky, but chicken pressed and cooked under a brick is beautifully browned, crisp on the outside and succulent and juicy on the inside. Two bricks, individually wrapped in aluminum foil, make the best heavy weight for pressing the chicken.


  • 1 (3- to 3 1/2-pound) whole chicken, backbone removed and flattened
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic (about 2 medium cloves)
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoon kosher salt
  • Lemon wedges for garnish



  1. Place the chicken in a shallow dish.
  2. In a small bowl, combine the extra-virgin olive oil, lemon juice, garlic, thyme, rosemary, red pepper flakes, and salt.
  3. Pour the marinade over the chicken. Cover and refrigerate for at least 1 hour, or overnight, turning the chicken in the marinade at least once. Longer marinating will produce more intense flavor.
  4. Heat an outdoor grill, indoor grill pan, or a large cast-iron skillet to medium-high.
  5. Remove the chicken from the marinade. Place it on the grill or in the pan, skin side down. Weight the chicken down with a heavy weight, such as two bricks wrapped in aluminum foil placed on a baking sheet. Cook over medium heat for 20 minutes. Turn the chicken and continue to cook for about 20 more minutes, until the outside is brown and crisp and an instant-read thermometer inserted in the thickest part of the chicken reads 170 degrees F.
  6. Remove from the grill and cover loosely with foil. Allow the chicken to rest for 10 to 15 minutes. Cut the chicken into pieces and serve with lemon wedges.