Go Back
–+ servings
Oven Roasted Rosemary Garlic Brick Chicken

Oven Roasted Rosemary Garlic Brick Chicken for Flavor Lovers

This Oven Roasted Rosemary Garlic Brick Chicken recipe delivers a comforting meal in under an hour, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken (3-4 lb) Whole Chicken Opt for a smaller chicken for quicker cooking.
  • 1 tbsp Vegetable Oil Can be replaced with olive oil for added flavor.
  • 1 tsp Vegetable Oil Ideal for achieving crispy skin.
  • 1 tbsp Unsalted Butter Substitute with more oil for a dairy-free version.
  • 1 tsp Kosher Salt Sea salt is a perfect alternative.
  • 1 tsp Black Pepper White pepper can be used for a milder taste.
  • 0.5 tsp Garlic Powder Consider fresh minced garlic for a stronger punch.
  • 0.5 tsp Onion Powder Can be omitted if desired.
  • 4 sprigs Rosemary Feel free to use either fresh or dried.
For the Gremolata
  • 2 cloves Garlic Freshly minced for a burst of flavor.
  • 2 tbsp Yellow Pepperoncini Substitute with your favorite pickled peppers.
  • 1 tbsp Red Wine Vinegar Apple cider vinegar works well as a substitute.
  • 0.5 tsp Red Pepper Flakes Adjust according to your spice preference.
  • 0.75 cup Extra Virgin Olive Oil Choose a high-quality oil for superior taste.
  • 0.25 cup Parsley Leaves Cilantro can be an interesting swap.
  • 4 scallions Scallions Shallots make a great alternative.
  • 1 tbsp Mint Leaves Feel free to use basil for a different flavor.
  • 2 tbsp Fresh Lemon Juice Lime juice is a great substitute.

Equipment

  • cast-iron skillet
  • Aluminum Foil
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 500°F (260°C). Prepare a cast iron skillet with bricks wrapped in aluminum foil to help weigh down the chicken.
  2. Butterfly the chicken by cutting along either side of the backbone and press down to flatten.
  3. Mix vegetable oil, butter, kosher salt, black pepper, garlic powder, and onion powder in a bowl. Rub the mixture under and over the skin of the chicken.
  4. Place the chicken breast side down into the hot skillet and weigh it down with the bricks. Cook for 15-20 minutes until the skin turns brown.
  5. Prepare the gremolata by blending garlic, yellow pepperoncini, red wine vinegar, red pepper flakes, and salt. Mix in the olive oil, parsley, scallions, mint, and lemon juice.
  6. Flip the chicken over, brush with gremolata, and return to the oven for another 15-20 minutes until cooked to 165°F (75°C).
  7. After roasting, let the chicken rest for 10-15 minutes. Brush with leftover gremolata before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 3gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 400mgPotassium: 500mgSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Ensure the chicken is at room temperature before cooking for even cooking and crispy skin. Use a thermometer to guarantee doneness.

Tried this recipe?

Let us know how it was!