Brick Chicken - Olive Branch Oil & Spice

Brick Chicken

Jun 09, 2024

This chicken is so delicious - crispy on the outside, juicy on the inside and full of rosemary and lemon.


  • 1 whole chicken, spatchcocked

  • 2 tablespoons rosemary, chopped

  • 1 lemon, zested

  • 2 teaspoons salt

  • 1 teaspoon red pepper flakes

  • 1 brick (or something heavy), wrapped in foil


  1. In a small bowl mix the salt, lemon zest, rosemary, and red pepper flakes together. Rub all over the chicken and under the skin. Let the chicken sit in the salt rub for an hour.

  2. Heat the grill to high. Place the chicken breast side down on the grill and place the brick on top. Cook for 20 minutes. Flip to the other side and cook another 20 minutes until the internal temperature of the chicken is 165 degrees.

  3. Let rest for 10 minutes before serving. Serve with lemon wedges.

Note: Don’t be afraid of spatchocking the chicken yourself. Use kitchen shears to cut the backbone out, then press the chicken flat to break the breast bone.

Takes 2 hours (1 hour marinade)

Serves 4

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