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Rosemary Garlic Brick Chicken

A flavorful and juicy whole chicken cooked with fresh rosemary, garlic, and spices, all under a brick for even cooking and beautiful browning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb whole chicken, butterflied and dried
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 sprigs rosemary, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons yellow pepperoncini, chopped
  • 1 tablespoon red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt for gremolata

Method
 

Preparation
  1. Preheat the grill or oven to medium-high heat.
  2. In a small bowl, mix together the vegetable oil, melted butter, kosher salt, black pepper, garlic powder, and onion powder. Rub the mixture all over the butterflied chicken.
  3. In another bowl, combine the rosemary, garlic, yellow pepperoncini, red wine vinegar, red pepper flakes, and kosher salt to make the gremolata.
Cooking
  1. Place the chicken skin-side down on the grill or in a hot skillet, weighing it down with a brick or another heavy object.
  2. Grill for about 30 minutes, then flip and cook for an additional 15-20 minutes until the internal temperature reaches 165°F.
  3. Serve the chicken with the rosemary and garlic gremolata on top.

Notes

Make sure the chicken is dried well to get crispy skin. Feel free to experiment with different herbs and spices to suit your taste. Keep an eye on the temperature to avoid overcooking the chicken.