Savor the taste of Oven Roasted Rosemary Garlic Brick Chicken – a quick and easy meal that’s ready in under an hour. With tender, juicy meat and crispy skin infused with aromatic rosemary and zesty garlic, this chicken is sure to delight your senses. And the bright, citrusy gremolata topping adds an extra burst of flavor that perfectly complements the dish.
There’s nothing quite like a home-cooked meal that’s both comforting and flavorful, especially after a long and tiring day. That’s why I always turn to my trusty recipe for rosemary garlic brick chicken – a dish that’s not only quick and easy to prepare but also incredibly satisfying.
The combination of fragrant rosemary and zesty garlic really infused the meat with an incredible depth of flavor, while the crispy skin added a nice crunch with every bite. And to top it all off, the bright and tangy gremolata topping added a refreshing burst of citrus that made the dish even more irresistible.
So, if you’re looking for a meal that’s both comforting and delicious, give this Oven Roasted Rosemary Garlic Brick Chicken a try. Trust me, it’s worth it.
Fun Facts & Culinary History
Brick chicken is a traditional Italian dish that has been enjoyed for centuries. Roasting a chicken with a brick or heavy pan is a simple and effective way to create a delicious meal that is crispy on the outside and juicy on the inside. The weight of the brick helps to flatten the bird, allowing it to cook more evenly and quickly. In modern times, brick chicken has become a popular dish in restaurants and home kitchens alike.
Ingredients Needed for The Rosemary & Garlic Gremolata:
- Rosemary: adds a fragrant, woody, and slightly pine-like flavor to the gremolata.
- Garlic cloves: add a pungent and slightly sweet flavor to gremolata.
- Yellow pepperoncini: add a tangy, slightly sweet, and mildly spicy flavor to the dish. Pepperoncini peppers are commonly used in Italian cuisine and are known for their bright flavor profile.
- Red wine vinegar: can add a tangy and acidic flavor to the dish.
- Red pepper flakes: can add a spicy kick to the dish.
- Kosher salt: unlike table salt, kosher salt has larger grains and a purer taste.
- Extra virgin olive oil: adds a rich, fruity, and slightly bitter flavor to the dish.
- Parsley leaves and stems: add a fresh and herbaceous flavor to the dish. It can also help to enhance the overall aroma of the dish, making it more inviting and appetizing.
- Scallions: add a mild onion-like flavor and a subtle crunch to the dish. Scallions are a type of onion that have a milder taste.
- Mint leaf: add a refreshing and cooling flavor to the dish. Mint is a common herb used in many types of cuisine.
- Fresh lemon juice: add a bright, tangy, and citrusy flavor to the dish. Lemon juice is known for its ability to enhance the flavor of other ingredients.
Tips for Oven Roasted Rosemary Garlic Brick Chicken:
Before roasting the chicken, make sure to bring it to room temperature for about 30 minutes. Also, make sure to dry the chicken thoroughly with paper towels before cooking. Patting the chicken dry will remove any excess moisture from the surface of the chicken, ensuring that the chicken cooks evenly and results in a crispy skin
What is a chicken brick or chicken under a brick?
Hmmm…I thought you might ask. A Chicken Brick or Chicken Under a Brick is a particular way a chicken is roasted or grilled using a brick on top to assist in browning. It’s designed to cook chicken evenly and retain moisture, resulting in a juicy and flavorful bird. The chicken is placed inside the brick and cooked in the oven, often with added herbs or spices.
How do you butterfly a chicken?
To butterfly a chicken, you will need to make a horizontal cut through the chicken without fully separating the two parts. This technique is also referred to as spatchcocking. When working with a whole chicken, you will also need to remove the backbone.
Where can I get a brick or another alternative if I don’t have a brick?
You might be surprised to find that you can easily purchase a grilling brick at your local Walmart, as well as at Lowe’s and Home Depot. In the event that you cannot find one, you can use a second cast iron pan or skillet on top to achieve the necessary weight. This will also help to achieve the beautiful browning that we desire.
How to clean and/or prep brick before cooking with it?
In the event that you cannot find a “Grilling Brick” and have to resort to using a brick from a hardware store, it is important to thoroughly rinse the brick and then cover it entirely with heavy-duty aluminum foil prior to use.
Can this recipe be made on a grill?
Absolutely! You can follow the same instructions using a properly prepared brick or cast iron to achieve the desired browning.
How to reheat Rosemary Garlic Brick Chicken?
- Preheat your oven to 350°F, place the chicken in an oven-safe dish, and add a small amount of broth or water to keep it moist.
- Cover the dish with foil and heat for approximately 20 minutes.
- While the reheated chicken may not be exactly the same as the day before, it will still be a delicious and flavorful addition to other dishes such as salads, soups, or even pasta.
More Recipe Suggestions:
Italian Sausage Tortellini Soup
Roasted Baby Potatoes with Rosemary and Garlic
Honey Mustard Rosemary Chicken
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Oven Roasted Rosemary Garlic Brick Chicken
Equipment
Ingredients
- 3-4 lb.-pound whole chicken butterflied & dried
- 1 tablespoon + 1 teaspoon vegetable oil divided
- 1 tablespoon unsalted butter melted
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Rosemary & Garlic Gremolata
- 4 rosemary sprigs woodsy stems removed & roughly chopped
- 2 garlic cloves
- 2 tablespoons yellow pepperoncini
- 1 tablespoon red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¾ cup extra virgin olive oil divided
- ¼ cup packed parsley leaves stems removed & roughly chopped
- 4 scallions roughly chopped
- 1 tablespoon packed mint leaves woodsy stems removed
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 500 °F. If using bricks, double wrap in aluminum foil. Place weight (wrapped bricks or cast iron) in the oven to heat up.
Butterfly the chicken
- Place it on a cutting board breast side down. Securely locate and hold chicken while using kitchen shears to cut out the backbone. Flip chicken over, breast side up. Place both hands at the upper center of the breasts. Apply pressure to flatten the bird (you may hear a cracking noise).
- In a small bowl mix together the 1 tablespoon of vegetable oil, 1 tablespoon melted butter, salt, pepper, garlic powder & onion powder. With the chicken bread side up, use your hands to carefully separate chicken skin from the breast. Generously brush seasoning blend in the pocket between the skin and breast, then brush top of the entire chicken skin. Flip the chicken over, breast side down, and use remaining seasoning blend to brush the inner cavity of the chicken. Make sure you get into all the creases.
- Heat cast iron skillet over medium-high heat. Add remaining 1 teaspoon of vegetable oil and once you see light white smoke rise from the pan it is ready. Place the chicken in the skillet, breast side down and make sure it’s flat. With oven mitts, carefully transfer heated weight (wrapped bricks or cast iron) on top of chicken to flatten. Cook in cast iron over medium-high for 15-20 minutes or until chicken skin turns mahogany brown.
Rosemary & Garlic Gremolata
- While the chicken browns, to a food processor add rosemary leaves, garlic, pepperoncini, red wine vinegar, red pepper flakes, salt and 3 tablespoons of olive oil. Blend ingredients until fine texture.
- Add parsley, scallions, mint and 1 tablespoon of olive oil. Pulse ingredients until they achieve a coarse texture. Pour mixture into another bowl and stir in lemon juice and remaining ½ cup of olive oil.
Roast & Dress Chicken
- Once chicken reaches the desired color, remove the weights and carefully, flip the chicken over (breast side up). Brush the top of the chicken with a layer of the gremolata. Transfer the skillet to the oven and roast for 15-20 minutes or until chicken reaches 165°F when the thermometer is inserted into the thickest part.
- Remove from the oven and let rest for 10-15 minutes. Before serving, brush with extra gremolata.
Notes
- Cast irons are great for even heat distribution which is essential in this recipe.
- If you don’t have 2 bricks, you can use another cast iron skillet or Dutch oven for a weight.
- If using a skillet or pot for weight I recommend adding aluminum foil to the bottom of the vessel to keep it clean while weighing down the chicken.
- 3-4 lb. whole chicken is advised if you do larger it will take more time to cook. Make sure to use a meat thermometer to ensure chicken reaches a temperature of 165°F when inserted into the thickest part.
- To ensure flavor throughout, I recommend separating the skin from the breast and then adding seasoning blend under the skin.
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