Oven Roasted Rosemary Garlic Brick Chicken
This oven roasted rosemary garlic brick chicken features a spatchcocked whole chicken marinated in garlic, rosemary, and olive oil, roasted under a brick for crispy skin and juicy meat. It’s a rustic, flavorful dish that’s quick enough for weeknights and impressive enough for guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
- 1 whole chicken (spatchcocked or butterflied)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp lemon zest (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Wrap brick or heavy object in foil.
- Pat chicken dry and flatten it on a cutting board, skin-side up.
- In a bowl, mix olive oil, garlic, rosemary, lemon zest, salt, pepper, and chili flakes (if using).
- Rub marinade all over chicken, including under the skin. Let marinate for at least 30 minutes or overnight.
- Place chicken skin-side down in an oven-safe skillet or roasting pan over medium-high heat. Place foil-wrapped brick on top and sear for 6–8 minutes until skin begins to crisp.
- Transfer skillet to oven with weight still on and roast for 25–30 minutes.
- Flip chicken skin-side up, remove the brick, and roast an additional 10–15 minutes until internal temperature reaches 165°F (74°C).
- Rest chicken for 10 minutes before slicing and serving.
Notes
- Spatchcocking the chicken ensures even cooking and faster roasting.
- If no brick is available, use a heavy skillet or Dutch oven lid wrapped in foil.
- Let the chicken rest after roasting for juicier meat.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 310
- Sugar: 0g
- Sodium: 440mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg
