Description
This Oven Roasted Rosemary Garlic Brick Chicken recipe features a whole spatchcocked chicken seasoned with a fragrant garlic and rosemary paste, pan-seared to crispy, golden perfection using a heavy weight, then roasted in the oven for juicy, tender meat. It’s a flavorful, gluten-free main course ideal for a comforting homemade dinner.
Ingredients
Scale
Chicken
- 1 whole chicken (3.5 to 4 lbs), backbone removed and flattened (spatchcocked)
Seasoning Paste
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Garnish & Serving
- 1 lemon, cut into wedges
- fresh rosemary sprigs for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken after searing.
- Prepare the chicken: Pat the spatchcocked chicken dry with paper towels and place it skin-side up on a cutting board for seasoning.
- Make the seasoning paste: In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper to create a flavorful paste.
- Rub the chicken: Apply the garlic-rosemary paste all over the chicken, taking care to get under the skin and into every crevice to maximize flavor penetration.
- Sear the chicken skin-side down: Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Place the chicken skin-side down into the hot pan and use a foil-wrapped brick, heavy pan, or another skillet to press it down. Cook for 8 to 10 minutes until the skin is golden brown and crispy.
- Flip and roast: Carefully flip the chicken skin-side up, then immediately transfer the pan to the preheated oven. Roast for 25 to 30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving to allow juices to redistribute for moist meat.
- Serve: Carve the chicken and serve it with lemon wedges and optional rosemary sprigs as garnish for a fresh finish.
Notes
- For best flavor, marinate the chicken in the rosemary garlic mixture for several hours or overnight before cooking.
- You can substitute thyme for rosemary or use a combination of both herbs to vary the flavor.
- If you don’t have a brick, use any heavy oven-safe object to press the chicken during searing to achieve crispy skin.
