Description
Oven Roasted Rosemary Garlic Brick Chicken
Experience a comforting meal with this classic Italian-inspired dish, featuring rosemary, garlic, and the added twist of a gremolata topping. Rosemary garlic brick chicken is a perfect blend of juicy meat and crispy skin, with aromatic herbs that make every bite a delight. The tradition of using a brick helps the chicken cook evenly, resulting in tender, flavorful meat. Whether you’re winding down after a long day or hosting a casual dinner, this dish promises flavor and warmth.
3-4 lb whole chicken, butterflied & dried
1 tbsp + 1 tsp vegetable oil
1 tbsp unsalted butter, melted
1 tsp kosher salt
1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder
Directions:
1. Preheat oven to 500°F. Prepare the brick.
2. Season chicken and cook, starting with breast side down, until crisp.
3. Top with gremolata and roast until fully cooked.
Prep Time: 50 mins
Kcal: 443
Step-by-Step Guide
1. Prepare the Chicken: Pat a 3-4 lb whole chicken completely dry after butterflying it. This is crucial for crispy skin. Place it on a rimmed baking sheet.
2. Season: In a small bowl, mix 1 tsp kosher salt, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. Rub this mixture all over the chicken, including under the skin if possible.
3. Prepare the Brick: Wrap a clean brick or heavy skillet in a double layer of heavy-duty aluminum foil. Preheat your oven to 500°F (260°C) with a rack in the center.
4. Initial Roast: Brush the chicken with 1 tbsp vegetable oil. Place it on the baking sheet breast-side down. Carefully place the foil-wrapped brick on top of the chicken. Roast for 25 minutes.
5. Flip and Crisp: Remove the brick. Flip the chicken breast-side up. Brush with 1 tbsp melted butter mixed with 1 tsp vegetable oil. Return to the oven (without the brick) for 15-20 minutes, or until the skin is golden and the internal temperature reaches 165°F in the thickest part of the thigh.
6. Add Gremolata & Final Roast: Top the chicken with your prepared gremolata (a mix of finely chopped parsley, lemon zest, and garlic). Roast for a final 3-5 minutes to let the flavors meld. Rest for 10 minutes before carving.
Serving Suggestions
This flavorful chicken pairs beautifully with simple sides that soak up the juices. Serve it with:
- Roasted potatoes or crispy polenta fries.
- A bright arugula salad with a lemon vinaigrette.
- Grilled or sautéed seasonal vegetables like asparagus or zucchini.
- Crusty bread to mop up the delicious pan drippings and gremolata.
How-to Summary
Butterfly and dry a whole chicken. Season with a salt, pepper, garlic, and onion powder rub. Roast at 500°F, first with a foil-wrapped brick on top (breast-side down) for 25 minutes, then without the brick (breast-side up) for 15-20 minutes until golden and cooked through. Top with a fresh gremolata and roast briefly before resting and serving.
Frequently Asked Questions
Can I make this without a brick? Yes. A heavy, oven-safe cast-iron skillet or Dutch oven placed on top works perfectly as a weight.
What if my chicken skin isn’t getting crispy? Ensure the chicken is thoroughly dried before seasoning. Also, the initial high-heat roast with the brick pressing the skin against the hot pan is key for rendering fat and achieving crispiness.
Can I use chicken parts instead of a whole chicken? Absolutely. Use bone-in, skin-on thighs or breasts. Adjust cooking time, as parts will cook faster than a whole butterflied bird.
How do I butterfly a chicken? Place the chicken breast-side down. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten.
What can I substitute for gremolata? A simple garnish of fresh rosemary sprigs and lemon wedges works well. Alternatively, a drizzle of high-quality olive oil and a sprinkle of flaky sea salt just before serving is excellent.
Common Mistakes to Avoid
- Not Drying the Chicken: Moist skin steams instead of roasts, leading to rubbery, not crispy, skin.
- Skipping the Weight: The brick is essential for even contact with the pan, ensuring uniform cooking and crispiness.
- Overcrowding the Pan: Use a large enough baking sheet so the chicken lies flat. Crowding creates steam.
- Not Resting: Let the chicken rest for 10 minutes after roasting. This allows the juices to redistribute, ensuring moist meat.
Conclusion
Oven Roasted Rosemary Garlic Brick Chicken transforms a simple whole chicken into an impressive, flavor-packed centerpiece. The technique of using a weight delivers unparalleled crispy skin and juicy meat, while the gremolata adds a vibrant, fresh finish. By following the detailed steps and avoiding common pitfalls, you can reliably create a comforting, restaurant-quality dish perfect for any occasion. Its simplicity and incredible results make it a recipe worth mastering.