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Oven Roasted Rosemary Garlic Brick Chicken

Oven Roasted Rosemary Garlic Brick Chicken for Perfect Family Dinners

This Oven Roasted Rosemary Garlic Brick Chicken recipe combines tender meat with crispy skin for a restaurant-quality dinner everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 lbs) Butterfly and dry for optimal cooking.
  • 1 tbsp Vegetable Oil Can substitute with olive oil.
  • 1 tsp Vegetable Oil
  • 1 tbsp Unsalted Butter Use unsalted to control sodium levels.
  • 1 tsp Kosher Salt Can be reduced for low-sodium diets.
  • 1 tsp Black Pepper Use freshly ground for best taste.
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 4 sprigs Fresh Rosemary Other fresh herbs can be substituted.
For the Gremolata
  • 2 cloves Garlic Provides robust flavor.
  • 2 tbsp Yellow Pepperoncinis Consider pickled jalapeños for more spice.
  • 1 tbsp Red Wine Vinegar
  • ½ tsp Red Pepper Flakes Adjust based on spice preference.
  • ¾ cup Extra Virgin Olive Oil Opt for quality oil for better flavor.
  • ¼ cup Fresh Parsley
  • 4 Scallions Brings mild onion flavor.
  • 1 tbsp Fresh Mint Leaves Basil is a lovely substitute.
  • 2 tbsp Lemon Juice Introduces brightness that complements the other flavors.

Equipment

  • Cast Iron Skillet
  • Aluminum Foil
  • Blender
  • Kitchen Shears
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F (260°C) and wrap a couple of bricks in aluminum foil.
  2. Place the chicken breast-side down on a cutting board, cut along each side of the backbone to remove it, then flip the chicken over and flatten it.
  3. In a small bowl, melt the butter and mix in the vegetable oil, kosher salt, black pepper, garlic powder, and onion powder until well combined.
  4. Lift the skin of the chicken and rub some of the seasoning mixture underneath. Brush the remaining mixture over the top and sides of the chicken.
  5. Heat a cast iron skillet over medium-high heat and add a teaspoon of oil. Place the seasoned chicken breast-side down and press it down gently with the prepared brick.
  6. Blend fresh rosemary, garlic, yellow pepperoncinis, red wine vinegar, and red pepper flakes until smooth. Stir in parsley, scallions, mint, lemon juice, and remaining olive oil.
  7. Flip the chicken breast-side up, brush the top with gremolata, and transfer the skillet to the oven. Roast for 15-20 minutes until the internal temperature reaches 165°F (75°C).
  8. Let the chicken rest for 10-15 minutes before serving. Optionally, brush on more gremolata before slicing.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 3gProtein: 45gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken is at room temperature for even cooking. Pat dry for crispy skin, and use a thermometer for doneness.

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