Chicken Under a Brick with Sage & Olives

By Carmen Collins
chicken under a brick

Click here to read about our adventures in Tuscany!

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chicken under a brick

wine tasting in tuscany

Photos by Kristen Kilpatrick

Chicken Under a Brick with Sage & Olives

Serves 4

Chicken Under a Brick with Sage & Olives

By Camille Styles


  • 1 de-boned chicken
  • 1 twig of fresh rosemary
  • 1/4 cup juniper berries
  • 2 tsp. black pepper
  • 2 tsp. sea salt
  • 5 leaves of fresh sage
  • 1/4 cup oven baked black olives
  • 1/4 cup lemon zest
  • 1/2 cup Gabbiano extra virgin olive oil
  • 1 clove of fresh garlic


  1. In a stone mortar, add all the ingredients, lightly chopped with a sharp knife.
  2. Pour a little part of the olive oil and start mashing all the ingredients, until you obtain a creamy "pesto" sauce. Then keep it on the side.
  3. Place the chicken in a large plate and add salt and pepper.
  4. In a large no-stick pan, pour some extra virgin olive oil, and place the chicken skin down into the pan.
  5. Put the pan on the stove, start cooking slowly, and place a very heavy cast-iron pan or a real brick on top of the chicken.
  6. Make sure that the skin is becoming very crispy, then flip the meat over and cook for 3-4 more minutes.
  7. Flip the chicken over again and place the pan in the oven at 350 degrees F for about 15 minutes. The chicken is ready when the leg has no liquid and the skin is very crisp.
  8. Cut the meat in pieces and dress them on a large plate with sauce.

Comments (1)

  1. Michael @ Mile in My Glasses says:

    Your photos are always so wonderful! I love your foodie posts, Camille!

    I hope you have a great Thursday,

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