Name: Oven Roasted Rosemary Garlic Brick Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 whole chicken (3‑4 lbs), spatchcocked; 2 tbsp olive oil; 4 cloves garlic, minced or smashed; 1 tbsp fresh rosemary, chopped; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; Optional: pinch of red pepper flakes; Optional: foil‑wrapped brick or cast iron skillet (for weight)

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Oven roasted rosemary garlic brick chicken is a rustic, flavor-packed dish that delivers juicy, crispy-skinned chicken with an herby, garlicky punch in every bite. By pressing the chicken flat and roasting it under a weight (like a foil-wrapped brick or cast iron skillet), I get perfectly cooked meat and that irresistibly crisp skin that’s hard to beat.

Why You’ll Love This Recipe

I love how this method transforms a simple chicken into something bold and restaurant-worthy. The garlic and rosemary infuse the meat with deep flavor, while the weight presses the chicken flat for even cooking and extra-crispy skin. It’s a one-pan dish with very little fuss—and it always impresses with both flavor and texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (spatchcocked or butterflied)
Fresh rosemary (chopped)
Garlic cloves (minced or smashed)
Olive oil
Lemon juice
Salt
Black pepper
Optional: red pepper flakes for heat
Optional: foil-wrapped brick or cast iron pan for weight

directions

I preheat the oven to 425°F (220°C).
I spatchcock the chicken by removing the backbone and pressing it flat, skin side up. I pat it dry with paper towels to ensure crispy skin.
I mix olive oil, garlic, rosemary, lemon juice, salt, and pepper in a bowl.
I rub the mixture all over the chicken, getting into all the crevices and under the skin if possible.
I place the chicken skin side down in a large ovenproof skillet or baking dish.
I place a heavy foil-wrapped brick or cast iron pan directly on top of the chicken to press it flat.
I roast it for 25–30 minutes, then remove the weight, flip the chicken skin side up, and roast another 15–20 minutes until the skin is golden and the internal temperature reaches 165°F (75°C).
I let it rest for 10 minutes before carving and serving.

Servings and timing

This recipe serves about 4 people. It takes me 15 minutes to prep and about 45–50 minutes to roast, plus resting time. It’s ready in just over an hour and well worth every minute.

Variations

Sometimes I swap rosemary for thyme or sage depending on what I have. I also like to tuck lemon slices or extra garlic cloves under the chicken for more roasted flavor. For a smoky version, I add a bit of smoked paprika or use smoked salt in the rub.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I place it in a 350°F oven covered with foil for about 15 minutes. The skin won’t be as crispy, but the flavor stays rich and juicy. I also use leftover chicken in sandwiches, salads, or wraps.

FAQs

What is brick chicken?

It’s a method of roasting chicken under weight, which flattens the bird and helps it cook evenly with crispy skin—hence the name “brick chicken.”

Do I need a real brick?

Not necessarily. I use a cast iron skillet, another heavy pan, or even a foil-wrapped paving stone—anything heatproof and heavy enough to press the chicken.

Can I use chicken pieces instead of a whole bird?

Yes, bone-in thighs or split breasts work well. I still press them flat and reduce the cooking time slightly.

How do I know when the chicken is done?

I check with a thermometer—the thickest part of the thigh should reach 165°F. The juices should run clear when pierced.

Can I make this ahead of time?

Yes, I marinate the chicken in the garlic-rosemary mixture up to 24 hours ahead for even deeper flavor. I roast it fresh for the best texture.

Conclusion

Oven roasted rosemary garlic brick chicken is a no-fail way to get tender, flavorful meat with beautifully crisp skin. With just a few fresh ingredients and a clever cooking method, this dish brings bold, herby flavor to the table with minimal effort. It’s a comforting, crowd-pleasing recipe I love making again and again.