Searching my fridge I had some leftover fresh herbs and a 4-pound chicken so I decided to make Brick Chicken.
I’ve had nothing but trouble with my blog this week. The e-store check out was broken, my recipe page plug-in wasn’t functioning, and 60% of my recipes disappeared off the blog. I’m like what the heck??!!!! Finally, after 2 days of trying to figure out what was going on, I gave up and hired someone to fix it. Best $150.00 I’ve paid this week.
But in the midst of the frustration all I wanted was something comforting and delicious at the bottom of my belly. I never made one before but it seemed like right thing to do.
The name is not based on some catchy obscure meaning, no in fact, the chicken is literally made by putting a huge brick on top as it cooks. The weight of the brick thrusts the skin of the chicken against the hot pot – pause, Lord this sounds like the beginnings of a raunchy romance novel! [fans face to cool down] As I was saying, the weight of the brick thrusts the skin of the chicken against the sizzling skillet causing the skin to crisp up and turn into a beautiful mahogany brown.
I also made a quick rosemary, garlic and butter marinade that I slathered on the chicken before it made love to the skillet. He he he… ok I’ll stop. The charred skin creates a barrier that locks in the flavor as the chicken cooks its own juices.
Where does one get a brick from you ask? I asked the same question and was pleasantly surprised to find one at my Walmart for only $.40, woop woop. But you can also find them a Home Depot or Lowes. If you aren’t committed to this brick life, no worries, can use a second cast iron on top to achieve the same effect.
Once the skin side reached the desired color, I removed the brick and continued cooking in the oven until the chicken was cooked all the way through. The skin of the rosemary garlic brick chicken comes out so crispy you make a sound by cutting into it and then the juices just start oozing out. I literally forgot all about my blog site troubles while eating this perfection.
This may have been the first time making this recipe but it certainly won’t be the last.
What is a chicken brick?
Hmmm…I thought you might ask. A Chicken Brick is a particular way a chicken is roasted or grilled using a brick on top to assist in browning.
How do you butterfly a chicken?
To butterfly chicken, you’ll need to cut the chicken horizontally without cutting all the way through the chicken to leave the two parts still attached. This is also known as spatchcocking. With a whole chicken, you’ll also remove the backbone.
Where can I get a brick or another alternative if I don't have a brick?
Surprisingly you can easily find a grilling brick at your local Walmart. You can also try Lowe’s and Home Depot as well. If all else fails, you can use a second cast iron pan or skillet on top for the weight needed. This will also achieve that gorgeous browning we’re looking for.
How to clean and/or prep brick before cooking with it?
If you can’t find a “Grilling Brick” and have to go with a brick from a hardware store, you’ll want to rinse the brick well and cover it completely with heavy-duty aluminum foil before use.
Can this recipe be made on a grill?
Yes, Yes, you can! Just follow the same instructions, using a properly prepared brick or cast iron for browning.
How to reheat Rosemary Garlic Brick Chicken?
Preheat oven to 350°F. Place your leftover chicken in an oven-safe dish, add a little broth or water to keep our chicken moist. Cover with foil and heat for about 20 minutes. Reheating your brick chicken won’t be exactly the same the next day but would be a delicious, flavorful addition to another dish like in salad or soup, even pasta.
Rosemary Garlic Brick Chicken
- 3-4 pound chicken trimmed of excess fat, rinsed, dried and split, backbone removed
- 2 1/2 teaspoons fresh minced rosemary
- To taste Salt and freshly ground black pepper
- 1/2 tablespoon minced garlic
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- ½ tablespoon lemon juice
- ¼ teaspoon cayenne
- 2 sprigs fresh rosemary optional
- ½ tablespoon dried minced onion
- Preheat oven to 400 degrees. Double wrap brick in aluminum foil and place in the oven.
- Butterfly the chicken placing the chicken on a cutting board breast side down. Use kitchen shears or a sharp knife to cut out the backbone of the chicken. Place your hands on top of each breast and press down hard to make it as flat as possible. In a bowl mix together the rosemary, garlic, butter, cayenne pepper, dried onion, and lemon juice. Place in the microwave for 15-20 seconds. If the butter is not completely melted use a whisk to melt it down completely and to blend all the ingredients. Generously season chicken with salt and pepper then brush half the mixture on the back of the chicken. Flip the chicken and repeat, season, and brush on the mixture.
- Heat oven-safe skillet (cast iron or grill pan) medium-high heat. Add in vegetable oil and once you see light white smoke rise from the pan it is ready. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary; weight it with 1-2 aluminum wrapped bricks or another heavy cast-iron skillet. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 8-9 minutes and check to make sure chicken is a mahogany brown. Flip the chicken over (it will now be skin side up) and roast in the oven for 25 minutes more, or until done (large chickens may take an additional 5 minutes or so).
*Nutrition information is a rough estimate.
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