Description
This Oven Roasted Rosemary Garlic Brick Chicken is a flavorful and crispy-skinned whole chicken prepared by spatchcocking and roasting under a heavy weight for even cooking. Infused with fresh rosemary, garlic, thyme, and lemon, this gluten-free main course is perfect for a comforting family dinner with minimal prep and juicy, tender meat.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (3.5–4 pounds, backbone removed and butterflied/spatchcocked)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
Roasting Bed (Optional)
- 1 small onion, sliced (optional for roasting bed)
Instructions
- Preheat and Prepare Marinade: Preheat your oven to 425°F (220°C). In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper to create a fragrant herb paste.
- Prepare the Chicken: Place the spatchcocked chicken breast-side up on a rimmed baking sheet or roasting pan lined with parchment paper or a layer of sliced onions for added flavor. Carefully loosen the skin on the breasts and thighs and spread some of the herb paste underneath the skin for deeper flavor infusion. Rub the remaining herb mixture liberally all over the outside of the chicken.
- Add Lemon and Apply Weight: Squeeze the juice from the lemon halves over the chicken, then place the squeezed lemon halves around the pan. To achieve the characteristic flattened shape and ensure even cooking with crispy skin, place a foil-wrapped brick or a heavy oven-safe skillet directly on top of the chicken to gently press it down.
- Roast the Chicken: Roast the chicken in the preheated oven for 40 to 45 minutes, or until the skin turns a beautiful golden color and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast or thigh.
- Rest and Serve: Carefully remove the brick or weight from the chicken and let it rest for 10 minutes to allow the juices to redistribute. Carve the chicken and serve it with the pan juices and roasted lemon for an extra zesty finish.
Notes
- If you don’t have a brick, substitute with another heavy oven-safe pan or tightly foil-wrapped cans to flatten the chicken and promote even cooking.
- For a complete one-pan meal, add potatoes or carrots around the chicken before roasting.
- Using roasted onion slices as a bed adds extra aroma and flavor, but it’s optional.
