Easy Roasted Chicken - Cooking in Manhattan with Serena

In Tuscany they cook their chicken under a brick. And what if you don't have a brick? This technique is still worth trying because the chicken comes out juicy, has a golden brown crispy skin and it cooks the chicken evenly, faster than usual and absolutely delicious.


Whole chicken 1 , butterflied
Garlic 4 Clove (20 gm)
Thyme 10 Gram
Rosemary 10 Gram
Extra virgin olive oil 2 Tablespoon , divided
Salt 2 Teaspoon
Lemon 1/2



1. Preheat the oven at 400 degrees F.


2. In a cast iron skillet drizzle 1 tbsp. extra virgin olive oil. Place the chicken into the skillet, with legs facing inwards and wings placed next to chicken breasts. As shown in the video.

3. Place the garlic on sides of the chicken. Sprinkle thyme and rosemary over it.

4. Drizzle remaining extra virgin olive oil and season with salt.

5. Cover the chicken with Panini press and bake in oven for 30 minutes at 400 degrees.

6. After 30 minutes take out the skillet from the oven and remove the Panini press.

7. Place the iron again into the oven and broil for 15 minutes.

8. Take out the chicken and squeeze the lemon over it.


9. Slice the chicken and serve with red wine.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 890Calories from Fat 581

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1233 mg51.38%

Total Carbohydrates 4 g1.3%

Dietary Fiber 1 g4%


Protein 70 g140%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet