Juicy, fragrant, and beautifully crispy, Oven Roasted Rosemary Garlic Brick Chicken is the dinner of dreams for anyone who loves big, bold flavors without complicated steps. Imagine a whole chicken, perfectly flattened and infused with lemony garlic, woodsy rosemary, and a flutter of fresh thyme, all roasted to crisp-skinned perfection. It’s a showstopper main that looks like you spent hours fussing, but is actually stress-free, deeply satisfying, and guaranteed to bring the ultimate “wow” factor to your table.
Ingredients You’ll Need
With just a handful of fresh, vibrant ingredients, you’ll coax incredible flavor and amazing texture out of your chicken. Each element brings something special to Oven Roasted Rosemary Garlic Brick Chicken, whether it’s herby warmth, zippy citrus, or golden crunch.
- Whole chicken (about 4 pounds), spatchcocked: Flattening the chicken ensures even cooking and crisp skin all over—absolute magic for flavor and presentation.
- Olive oil (3 tablespoons): Acts as the base for your marinade, locking in moisture and helping the skin develop that irresistible golden crust.
- Garlic (4 cloves, minced): Lends deep, savory aroma and flavor that penetrates the meat, especially when tucked under the skin.
- Fresh rosemary (2 tablespoons, chopped): Infuses every bite with piney, aromatic notes—rosemary and chicken truly are a dream duo.
- Fresh thyme leaves (1 tablespoon): Brightens up the herb blend and balances out the richness of the chicken.
- Lemon zest (zest of 1 lemon): Brings a sunny brightness that cuts through the savory flavors.
- Lemon juice (from 1/2 lemon): Adds a tangy depth and marries perfectly with the herbs and garlic.
- Kosher salt (1 teaspoon): More than just seasoning—it draws out flavor and helps crisp up the skin.
- Black pepper (1/2 teaspoon): For gentle warmth, rounding out all those vibrant flavors.
How to Make Oven Roasted Rosemary Garlic Brick Chicken
Step 1: Preheat Your Oven
Start strong by setting your oven to 425°F (220°C). You want it nice and hot for that beautifully crisp skin. This high heat is a key secret to the signature finish on Oven Roasted Rosemary Garlic Brick Chicken.
Step 2: Make Your Flavor Paste
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, salt, and pepper. Give it a stir until everything is combined—you’ll end up with a thick, fragrant paste that smells like heaven itself.
Step 3: Prep and Season the Chicken
Pat the spatchcocked chicken dry with paper towels; dry skin is the trick to maximum crispiness. Rub the herb paste all over the entire bird, making sure to get plenty under the skin too. This step sets the stage for flavor infused in every bite of Oven Roasted Rosemary Garlic Brick Chicken.
Step 4: Sear for Crispy Skin
Heat a large ovenproof skillet over medium-high heat. Once hot, place the chicken in the skillet, skin-side down. Now, the magic: rest a foil-wrapped brick or a heavy pan right on top to flatten the chicken so the skin gets extra contact with the heat. Cook for 7–8 minutes, until the skin is beautifully golden and crisp.
Step 5: Flip and Finish in the Oven
Carefully remove your brick (it’ll be hot!), flip the chicken skin-side up, and slide the whole skillet into the preheated oven. Roast for 35–40 minutes, or until the thickest part of the breast reaches 165°F (74°C). This gives you juicy, evenly cooked Oven Roasted Rosemary Garlic Brick Chicken every single time.
Step 6: Rest and Carve
Transfer the chicken to a carving board and let it rest for 10 minutes—this is important, as the juices will settle and ensure moist, tender meat. Then carve and get ready to seriously impress at dinnertime!
How to Serve Oven Roasted Rosemary Garlic Brick Chicken
Garnishes
A flourish of extra chopped rosemary or fresh thyme leaves over the top adds color and bursts of herbal aroma. A few lemon wedges on the side not only dress up the plate, but let everyone add a little extra citrus zing to their slice.
Side Dishes
Oven Roasted Rosemary Garlic Brick Chicken pairs like a dream with roasted potatoes, buttery couscous, or a crisp green salad. Think fresh, simple sides that soak up those herb-infused juices and let the chicken shine as the star of the meal.
Creative Ways to Present
For a stunning family-style presentation, lay the carved chicken on a platter scattered with roasted lemon halves and springs of herbs. If hosting, slice the chicken ahead, arrange on rustic wooden boards, and drizzle with any leftover pan juices for a farmhouse feel.
Make Ahead and Storage
Storing Leftovers
Let any remaining Oven Roasted Rosemary Garlic Brick Chicken cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to three days, retaining much of that delicious herb and citrus flavor.
Freezing
Want to enjoy that incredible rosemary-garlic chicken later? Freeze carved portions in a freezer-safe bag or container for up to three months. Thaw them overnight in the fridge for the best texture and flavor when you’re ready.
Reheating
To keep the skin crisp, reheat chicken pieces uncovered in a 375°F oven for 10-15 minutes, or until heated through. Microwaving works in a pinch, but you’ll get the best results by sticking to the oven if you can!
FAQs
Can I use dried herbs instead of fresh?
Of course! If you don’t have fresh rosemary or thyme, use one-third the amount of dried—so 2 teaspoons dried rosemary and 1 teaspoon dried thyme. The result still brings the rustic, herby character that Oven Roasted Rosemary Garlic Brick Chicken is famous for.
What if I don’t have a brick?
No problem at all. A heavy cast iron skillet or the lid of a Dutch oven works perfectly to press the chicken flat during the searing step. The main goal is even pressure for that crisp, golden skin.
Can I spatchcock the chicken myself?
Absolutely! With a sharp pair of kitchen shears, simply cut along both sides of the backbone and remove it, then press the chicken flat. Many grocery stores will also do this for you, if you ask at the butcher counter.
Can I make Oven Roasted Rosemary Garlic Brick Chicken on the grill?
Yes! Follow the same method, but use indirect heat on your grill after searing, covering the grill to finish cooking through. You’ll get a hint of smoky flavor along with that fantastic crispy skin and juicy meat.
What’s the best way to carve the chicken?
Start by slicing off the legs and thighs, then remove the wings. Cut the breast meat away from the bone in large pieces, then slice as desired. Arrange on a platter and spoon over those delicious pan juices—guaranteed crowd-pleaser!
Final Thoughts
If you’re craving a main dish that’s impressive, mouthwateringly delicious, and secretly simple, Oven Roasted Rosemary Garlic Brick Chicken deserves a spot in your regular rotation. Give it a try and discover just how much flavor you can pack into a single skillet—your dinner table (and your taste buds) will thank you!
Print
Oven Roasted Rosemary Garlic Brick Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing and Roasting
- Cuisine: American / Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
This Oven Roasted Rosemary Garlic Brick Chicken recipe combines the flavors of garlic, rosemary, and lemon to create a delicious and tender roasted chicken dish. The chicken is spatchcocked, seasoned with a flavorful herb paste, and roasted in the oven with a weight on top to ensure crispy skin and even cooking.
Ingredients
Chicken:
- 1 whole chicken (about 4 pounds), backbone removed and flattened (spatchcocked)
Herb Paste:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- zest of 1 lemon
- juice of 1/2 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C).
- Prepare the Herb Paste: In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper to form a paste.
- Season the Chicken: Pat chicken dry and rub the herb paste all over the chicken, ensuring even coverage.
- Sear the Chicken: Sear the chicken skin-side down in a hot skillet with a weight on top to flatten for crisp skin.
- Roast the Chicken: Transfer the skillet to the oven and roast until fully cooked.
- Rest and Serve: Let the chicken rest before carving and serve with desired sides.
Notes
- If you don’t have a brick, you can use a heavy cast iron skillet or a Dutch oven lid to weigh the chicken down.
- Serve with roasted potatoes or a crisp green salad for a complete meal.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 430 kcal
- Sugar: 0 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 145 mg
