Description
Oven roasted rosemary garlic brick chicken is a rustic, herby dish featuring spatchcocked chicken pressed under weight for crispy skin and juicy meat, flavored with garlic, rosemary, and lemon.
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)
Instructions
- Preheat oven to 425°F (220°C).
- Spatchcock the chicken, pat dry, and place skin-side down in an ovenproof skillet.
- Mix olive oil, garlic, rosemary, lemon juice, salt, pepper (and red pepper flakes if using).
- Rub mixture all over chicken, including under skin.
- Place a heavy weight (foil-wrapped brick or cast iron pan) on chicken to press it flat.
- Roast for 25–30 minutes under weight.
- Remove weight, flip chicken skin-side up, and roast another 15–20 minutes until skin is golden and internal temperature reaches 165°F (75°C).
- Rest for 10 minutes before carving and serving.
Notes
- Use thyme or sage if rosemary isn’t available.
- Tuck lemon slices or garlic under the chicken for extra flavor.
- Add smoked paprika or smoked salt for a smoky twist.
- Bone-in thighs or split breasts work—flatten and reduce cooking time slightly.
- Marinate chicken up to 24 hours in advance for deeper flavor.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 150mg
