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
Scale
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
