Description
This Oven Roasted Rosemary Garlic Brick Chicken is a flavorful and crispy-skinned chicken roast that’s perfect for a family feast. The chicken is spatchcocked for even cooking, marinated with fresh herbs, garlic, and lemon, then weighed down with bricks or a heavy skillet to ensure juicy meat and a beautifully crisp skin. Serve it with your favorite sides for a satisfying and impressive meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3.5–4 pounds), spatchcocked
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For Roasting
- 2 bricks wrapped in foil or a heavy cast iron skillet (to weigh down the chicken)
- Optional: extra rosemary sprigs and lemon slices for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s properly heated for roasting.
- Make the Marinade: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon zest, salt, black pepper, and lemon juice. Mix well to create a fragrant marinade.
- Prepare the Chicken: Pat the spatchcocked chicken dry with paper towels to remove excess moisture. Rub the marinade all over the chicken, making sure to get some under the skin for maximum flavor.
- Position and Weight the Chicken: Place the chicken skin-side down on a parchment-lined or lightly oiled cast iron skillet or roasting pan. Lay the foil-wrapped bricks or heavy skillet on top of the chicken to press it down for even roasting.
- Roast the Chicken (First Phase): Place the weighted chicken in the preheated oven and roast for 25 minutes. This step helps the chicken cook flat and evenly.
- Flip and Finish Roasting: Carefully remove the weight, flip the chicken so the skin side is up, and continue roasting for an additional 20 to 25 minutes. Roast until the skin is golden and crispy and an internal thermometer reads 165°F (74°C) in the thickest part.
- Rest the Chicken: Let the chicken rest for 10 minutes out of the oven to allow juices to redistribute, ensuring moist meat.
- Garnish and Serve: Add optional rosemary sprigs and lemon slices for a fresh presentation before carving and serving your flavorful brick chicken.
Notes
- Spatchcocking the chicken helps it cook evenly and produces beautifully crisp skin.
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Serve this dish alongside roasted vegetables or creamy mashed potatoes for a complete family meal.
