Brick chicken with herb butter

  • serves 2
  • Easy

This is usually done with a spatchcocked chicken but it works well with chicken legs, too. Weighting the chicken down while cooking crisps up the skin and cooks it much faster



  • whole chicken legs 2 olive oil
  • garlic 4 cloves, unpeeled
  • thyme 4 sprigs
  • butter 50g
  • tarragon a small handful, chopped
  • flat-leaf parsley a small handful, chopped 


  • Step 1

    Salt the chicken legs. Heat a heavy ovenproof frying pan with a little oil then put the legs in skin-side down. Add the garlic and thyme sprigs. Slip over a sheet of foil then put another heavy pan on top so it covers and weighs down the chicken. Add some weight to the top (a brick wrapped in foil is perfect, otherwise use tin cans). Turn the heat down and keep cooking for 15 minutes.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Take off the brick, top pan and foil. Turn the chicken then put in the oven for another 15 minutes. Mash the butter and herbs and add to the pan for the last 5 minutes. 

Nutritional Information

  • Kcals 658
  • Carbs 1.6g
  • Protein 40.6g
  • Fat 54.3g
  • Sugars 0.3g
  • Fibre 0.6g