A simple Tuscan-inspired technique turns a whole chicken into a beautifully crisp, flavorful centerpiece with tender, juicy meat. Served with a bright herb-filled chimichurri, this comforting dinner is protein-rich, versatile, and easy to adapt for the whole family.
How This Dish Comes Together
The chicken is first spatchcocked by removing the backbone and gently pressing it flat, allowing it to cook evenly while creating plenty of surface area for golden, crisp skin. A light coating of olive oil, salt, and pepper seasons the chicken before it goes skin-side down into a very hot ovenproof skillet. A second heavy pan is placed on top—creating the “brick” effect that helps the chicken stay flat and encourages beautifully browned skin. After roasting at high heat, the chicken is flipped and cooked until tender and reaches an internal temperature of 165°F. While the chicken roasts, fresh parsley, cilantro, garlic, olive oil, and red wine vinegar come together into a vibrant chimichurri that adds brightness and freshness to every bite. For an extra-crispy finish, the chicken can be briefly broiled before serving, then carved and accompanied by the chimichurri on the side.
Why This Dish Is Supportive for Pancreatic Cancer Patients
“Brick” Chicken with Chimichurri provides a substantial source of high-quality protein, with about 33–35 grams per 4-ounce serving depending on whether the skin is included, making it a nourishing choice when maintaining protein intake is a priority. The tender chicken can be served in smaller portions alongside soft vegetables, rice, potatoes, or another favorite carbohydrate to create a balanced and satisfying meal. The fresh herb-based chimichurri brings flavor from parsley, cilantro, garlic, olive oil, and vinegar without relying on a heavy sauce, while serving it on the side makes it easy to adjust the amount based on individual appetite and tolerance. For a lighter option, removing the skin after cooking reduces the fat content while keeping the chicken moist and flavorful.
Watch the Episode
“Brick” Chicken with Chimichurri
A Tuscan-inspired technique creates a flavorful comfort food for an easy dinner.
Ingredients
- 1 whole roasting chicken, about 3.5-4 pounds
- 2 T olive oil
- coarse salt and fresh ground pepper
- 1 small bunch flat leaf parsley, stems removed (FOR CHIMICHURRI SAUCE)
- 1⁄2 C fresh cilantro (FOR CHIMICHURRI SAUCE)
- 1⁄2 C olive oil (FOR CHIMICHURRI SAUCE)
- 1 clove garlic (FOR CHIMICHURRI SAUCE)
- 2 T red wine vinegar, or more to taste (FOR CHIMICHURRI SAUCE)
- salt & pepper (FOR CHIMICHURRI SAUCE)
Directions
- Preheat the oven to 450. Place the chicken breast side down, and cut on either side of the backbone to remove it. Kitchen shears work best here, but a sharp knife will do.
- Flip the chicken back over and press down on the breast bone to flatten the chicken. Using paper towels, pat the top and bottom of the chicken dry. Lightly drizzle with olive oil, salt and pepper on all sides. Set aside.
- Heat an ovenproof skillet over high heat until very hot, about 5 minutes. Place chicken, skin side down, in the hot skillet and set another heavy pan on top of the chicken to weigh it down.
- Roast the chicken in the high temp oven for 20 minutes. Remove the heavy pan, turn the chicken over and continue roasting until the juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant read thermometer inserted in the thickest part of the thigh should read 165 deg.
- Meanwhile, blend all the chimichurri ingredients except salt and pepper in a small blender or food processor. Taste and season with salt and pepper, add more vinegar as desired. Set aside until the chicken is ready.
- If desired, broil the chicken skin side up until the skin is crispy and golden, 1 to 3 minutes.
Tips
For a lighter meal, remove the chicken skin after cooking and serve the chimichurri on the side so everyone can add as much or as little as they’d like.
