Cast iron pans are awesome. After learning this tip, you might want to have two in your kitchen for a go-to dinner of perfectly roasted chicken.
One cast iron pan will be used in place of the brick in the “Chicken Under a Brick” cooking method (which is great outdoors too.) The heavy pan presses down on top of the chicken and helps the meat cook evenly.
As Adam Roberts explains on the Amateur Gourmet:
Think of all the things that you want a chicken to be when you cook it: really crispy on the outside, really moist on the inside, and packed with flavour. Chicken Under A Brick achieves all three things and does it in less time than your standard roast chicken.
Of course, you could use the traditional bricks wrapped in aluminium foil too, or a panini press, but this is an excuse to buy another cast iron pan.
Chicken Under A Brick (Or A Cast Iron Skillet) [The Amateur Gourmet]