Oven Roasted Rosemary Garlic Brick Chicken

This oven roasted rosemary garlic brick chicken is one of my favorite ways to prepare a whole chicken. Pressed flat under the weight of a “brick,” it roasts evenly and quickly, developing extra-crispy skin and juicy, flavorful meat. The garlic and rosemary infuse the chicken with deep, herby flavor, and the golden crust is absolutely irresistible.

Why You’ll Love This Recipe

I love this recipe because it combines rustic charm with elegant results. The spatchcocked chicken cooks faster and more evenly, and using the brick technique gives it that gorgeous, crisp finish. The rosemary and garlic marinade is simple but bold, and the whole dish is done in under an hour—perfect for weeknights or dinner guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole chicken (spatchcocked or butterflied)

• Olive oil

• Garlic cloves, minced

• Fresh rosemary, finely chopped

• Lemon zest (optional, for brightness)

• Salt

• Black pepper

• Optional: chili flakes for a little heat

Directions

1. I preheat the oven to 425°F (220°C). If I’m using bricks, I wrap them in foil ahead of time.

2. I pat the chicken dry and place it skin-side up on a cutting board. I press down firmly to flatten it.

3. In a bowl, I mix olive oil, garlic, chopped rosemary, lemon zest (if using), salt, and pepper into a marinade.

4. I rub the marinade all over the chicken, including under the skin when possible, and let it sit for at least 30 minutes (or overnight in the fridge).

5. I place the chicken skin-side down in a large, oven-safe skillet or roasting pan over medium-high heat. I press it with a foil-wrapped brick or another heavy oven-safe object.

6. I sear the chicken for 6–8 minutes until the skin begins to crisp, then transfer it to the oven (still weighted) and roast for 25–30 minutes.

7. I flip the chicken skin-side up for the final 10–15 minutes to let the skin get golden and fully crisp. I cook until the internal temperature reaches 165°F (74°C).

8. I rest the chicken for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep, 40–45 minutes to cook, and 10 minutes to rest—so I have it ready in just over an hour.

Variations

Sometimes I swap rosemary for thyme or sage for a different herby profile. I also like to add a splash of white wine or lemon juice to the pan for extra flavor. If I don’t have a brick, I use another heavy skillet, a Dutch oven lid, or even a sheet pan weighted with cans.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken pieces on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until heated through. The skin won’t be as crisp, but the flavor still shines.

FAQs

What does “brick chicken” mean?

It’s a technique where the chicken is pressed flat under a heavy object (like a brick) while cooking to help it roast evenly and develop crispy skin.

Do I have to spatchcock the chicken?

Yes, flattening the chicken is key to this method. I remove the backbone and press the chicken flat so it cooks evenly and quickly.

Can I make this without a brick?

Absolutely. I’ve used another heavy skillet or even a foil-wrapped paving stone. Anything oven-safe and heavy works well.

What sides go best with this dish?

I usually serve it with roasted potatoes, a crisp green salad, or lemony steamed veggies. The simple flavors go with just about anything.

Can I grill this instead of roasting?

Yes, and it’s delicious on the grill. I use indirect heat and keep the weight on top to get the same crispy results.

Conclusion

Oven roasted rosemary garlic brick chicken is one of those rustic, satisfying dishes that looks and tastes like it came from a restaurant. With crispy skin, juicy meat, and bold herbal flavor, it’s an easy way to elevate a simple roast chicken. Whether I’m feeding family or friends, this dish always brings comforting, crave-worthy results.

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