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–+ servings

Oven Roasted Rosemary Garlic Brick Chicken

Savor the taste of rosemary garlic brick chicken - a quick and easy meal that's ready in under an hour. With tender, juicy meat and crispy skin infused with aromatic rosemary and zesty garlic, this chicken is sure to delight your senses. And the bright, citrusy gremolata topping adds an extra burst of flavor that perfectly complements the dish.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 443kcal
Author: Meiko Temple

Ingredients

  • 3-4 lb-pound whole chicken butterflied & dried
  • 1 tablespoon + 1 teaspoon vegetable oil divided
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Rosemary & Garlic Gremolata

  • 4 rosemary sprigs woodsy stems removed & roughly chopped
  • 2 garlic cloves
  • 2 tablespoons yellow pepperoncinis
  • 1 tablespoon red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¾ cup extra virgin olive oil divided
  • ¼ cup packed parsley leaves stems removed & roughly chopped
  • 4 scallions roughly chopped
  • 1 tablespoon packed mint leaves woodsy stems removed
  • 2 tablespoons fresh lemon juice

Instructions

  • Preheat the oven to 500 °F. If using bricks, double wrap in aluminum foil. Place weight (wrapped bricks or cast iron) in the oven to heat up.

Butterfly the chicken

  • Place it on a cutting board breast side down. Securely locate and hold chicken while using kitchen shears to cut out the backbone.. Flip chicken over, breast side up. Place both hands at the upper center of the breasts. Apply pressure to flatten the bird (you may hear a cracking noise).
  • In a small bowl mix together the 1 tablespoon of vegetable oil, 1 tablespoon melted butter, salt, pepper, garlic powder & onion powder. With the chicken bread side up, use your hands to carefully separate chicken skin from the breast. Generously brush seasoning blend in the pocket between the skin and breast, then brush top of the entire chicken skin. Flip the chicken over, breast side down, and use remaining seasoning blend to brush the inner cavity of the chicken. Make sure you get into all the creases.
  • Heat cast iron skillet over medium-high heat. Add remaining 1 teaspoon of vegetable oil and once you see light white smoke rise from the pan it is ready. Place the chicken in the skillet, breast side down and make sure it’s flat. With oven mitts, carefully transfer heated weight (wrapped bricks or cast iron) on top of chicken to flatten.Cook in cast iron over medium-high for 15-20 minutes or until chicken skin turns mahogany brown.

Rosemary & Garlic Gremolata

  • While the chicken browns, to a food processor add rosemary leaves, garlic, pepperoncinis, red wine vinegar, red pepper flakes, salt and 3 tablespoons of olive oil. Blend ingredients until fine texture.
  • Add parsley, scallions, mint and 1 tablespoon of olive oil. Pulse ingredients until they achieve a coarse texture. Pour mixture into another bowl and stir in lemon juice and remaining ½ cup of olive oil.

Roast & Dress Chicken

  • Once chicken reaches the desired color, remove the weights and carefully, flip the chicken over (breast side up). Brush the top of the chicken with a layer of the gremolata. Transfer the skillet to the oven and roast for 15-20 minutes or until chicken reaches 165°F when the thermometer is inserted into the thickest part.
  • Remove from the oven and let rest for 10-15 minutes. Before serving, brush with extra gremolata.
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Notes

  • Cast irons are great for even heat distribution which is essential in this recipe. 
  • If you don’t have 2 bricks you can use another cast iron skillet or dutch oven for a weight. 
  • If using a skillet or pot for weight I recommend adding aluminum foil to the bottom of the vessel to keep it clean while weighing down the chicken. 
  • 3-4 lb whole chicken is advised if you do larger it will take more time to cook. Make sure to use a meat thermometer to ensure chicken reaches a temperature of 165°F when inserted into the thickest part. 
  • To ensure flavor throughout, I recommend separating the skin from the breast and then adding seasoning blend under the skin.

Nutrition

Calories: 443kcal | Carbohydrates: 4g | Protein: 1g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 885mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg

Equipment

Cast Iron Skillet - 12 inch
Aluminum Foil
Brick

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.