Rosemary Garlic Brick Chicken

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Rosemary Garlic Brick Chicken is a classic dish with a modern twist. This recipe features tender, juicy chicken infused with the earthy flavors of rosemary and the pungent kick of garlic. The cooking technique involves using a heavy weight, like a brick, to achieve a perfectly crispy skin while keeping the meat moist and flavorful. Paired with a vibrant lemon gremolata, this dish offers a delightful combination of textures and tastes that is sure to impress.

Perfect for a weeknight meal or a special occasion, this chicken dish is both easy to prepare and full of flavor. The combination of the herby rosemary, rich garlic, and zesty lemon makes it a well-balanced and aromatic dish. Whether you’re cooking for family or guests, Rosemary Garlic Brick Chicken is sure to become a favorite at your dinner table.

Full Recipe:

3-4 lb whole chicken, butterflied and dried
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Rosemary & Garlic Gremolata

- 4 rosemary sprigs, roughly chopped
- 2 garlic cloves
- 2 tablespoons yellow pepperoncini, chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¾ cup extra virgin olive oil, divided
- ¼ cup parsley leaves, chopped
- 4 scallions, chopped
- 1 tablespoon mint leaves, chopped
- 2 tablespoons fresh lemon juice

Directions:

Preheat the oven to 500°F (260°C). If using bricks, wrap them in aluminum foil and place them in the oven to heat up.
Butterfly the chicken: Place it breast-side down on a cutting board, use kitchen shears to cut out the backbone, then flip it over and press down on the breasts to flatten.
In a bowl, mix 1 tablespoon of vegetable oil, melted butter, salt, pepper, garlic powder, and onion powder. Separate the chicken skin from the breast and brush the mixture under and over the skin. Flip the chicken and brush the inner cavity with the remaining mixture.
Heat a cast iron skillet over medium-high heat and add the remaining 1 teaspoon of vegetable oil. Place the chicken breast-side down in the skillet, then place heated weights (wrapped bricks or another cast iron) on top. Cook for 15-20 minutes or until the skin is golden brown.
Meanwhile, prepare the gremolata by blending rosemary, garlic, pepperoncini, red wine vinegar, red pepper flakes, and salt with 3 tablespoons of olive oil until finely textured. Add parsley, scallions, mint, and 1 tablespoon of olive oil, then pulse to a coarse texture. Stir in lemon juice and the remaining olive oil.
Once the chicken is browned, remove the weights and flip the chicken breast-side up. Brush it with the gremolata and transfer the skillet to the oven. Roast for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 10-15 minutes, then brush with extra gremolata before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 443 kcal | Servings: 4 servings

Origins and Cooking Technique:

Brick Chicken is a traditional Italian dish that has been enjoyed for centuries. The technique involves cooking a flattened chicken under a weight, such as a brick, to achieve evenly cooked, crispy skin. This method, known as “pollo al mattone” in Italian, allows the chicken to cook faster and more evenly, resulting in a tender and juicy interior with a delightfully crispy exterior.
In modern kitchens, this technique can be replicated using a cast iron skillet or another heavy pan if a brick isn’t available. The key is to ensure even weight distribution to press the chicken flat for the best results.

Key Ingredients:

Rosemary: The fresh, woody fragrance of rosemary infuses the chicken with an earthy flavor that pairs perfectly with garlic. Fresh rosemary is recommended for this dish to provide the most robust flavor, but dried rosemary can be used in a pinch.
Garlic: Garlic adds a pungent, savory element to the dish, complementing the rosemary and creating a fragrant aroma as the chicken cooks.
Gremolata: The lemon gremolata topping is a zesty blend of parsley, garlic, lemon juice, and olive oil. It adds a refreshing burst of citrusy flavor that cuts through the richness of the chicken, balancing the overall taste. The addition of mint leaves and pepperoncini in this version of gremolata introduces an extra layer of complexity with hints of spice and freshness.

Cooking Tips:

Preparation: Bring the chicken to room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout the bird.
Dry the Chicken: Make sure to thoroughly pat the chicken dry with paper towels before seasoning. Removing excess moisture is crucial for achieving that desired crispy skin.
Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the meat.
Resting Time: Allow the chicken to rest for at least 10-15 minutes after cooking. This step is vital as it lets the juices redistribute throughout the meat, resulting in a juicier and more flavorful chicken.

Serving Suggestions:

Side Dishes: Serve this chicken with roasted vegetables, mashed potatoes, or a fresh green salad to round out the meal. The lemony gremolata pairs especially well with simple sides like steamed asparagus or sautéed greens.
Wine Pairing: A crisp white wine such as Sauvignon Blanc or a light red like Pinot Noir complements the herbal and citrus notes of the dish.
Leftovers: Leftover Rosemary Garlic Brick Chicken can be shredded and added to salads, sandwiches, or even pasta dishes for a quick and flavorful meal.

Variations:

Herb Variations: While rosemary is the star herb in this recipe, you can experiment with other herbs such as thyme, sage, or oregano for a different flavor profile.
Spicy Twist: For those who enjoy a bit of heat, add extra red pepper flakes to the gremolata or sprinkle some chili powder on the chicken before cooking.
Citrus Change: Swap the lemon juice in the gremolata for orange or lime juice to bring a different citrus note to the dish.

Historical and Cultural Background:

Origins of Pollo al Mattone: The brick chicken cooking technique, known as “pollo al mattone,” has its roots in rustic Italian cooking. Historically, this method was used by Italian families to prepare a hearty and satisfying meal with minimal equipment. The technique involves pressing the chicken with a brick or a flat stone to ensure it cooks evenly and quickly over an open flame or in a wood-fired oven. This method spread beyond Italy over the years and has been adapted in various cuisines for its effectiveness in creating a perfectly cooked bird.
Modern Adaptations: While traditionally done over an open flame, the method has been adapted for modern kitchens. Today, the brick or weight can be heated in the oven to achieve a similar effect in a cast iron skillet on the stovetop. The popularity of brick chicken has grown as people seek methods to create restaurant-quality meals at home.

Cooking Techniques:

Butterflying the Chicken: Butterflying, or spatchcocking, ensures the chicken lies flat in the skillet, allowing for even cooking. This method also exposes more surface area to direct heat, helping the skin become extra crispy. To butterfly the chicken, use kitchen shears to remove the backbone, then press down on the breastbone to flatten the bird. This step can be done in advance and refrigerated until ready to cook.
Crisping the Skin: Achieving crispy skin is a hallmark of brick chicken. Starting the chicken breast-side down in a hot skillet helps render the fat from the skin, creating a golden, crispy exterior. Placing a heated weight (brick or another heavy skillet) on top ensures maximum contact with the hot surface, resulting in even browning.
Roasting: After crisping the skin, the chicken is finished in the oven to cook it through. This method retains the moisture inside the meat, especially the breast, while ensuring the skin remains crisp. The oven’s high temperature allows the gremolata to slightly caramelize on the chicken’s surface, adding depth to the dish.

Serving Ideas:

Classic Sides: Serve Rosemary Garlic Brick Chicken with classic Italian sides like roasted potatoes, grilled vegetables, or a simple arugula salad dressed with lemon and olive oil. The gremolata’s zesty flavor pairs well with the earthy taste of roasted root vegetables.
Elegant Presentation: For a more sophisticated presentation, serve the chicken on a bed of creamy polenta or risotto. Spoon the lemon gremolata over the top just before serving to enhance the dish’s visual appeal and add a burst of freshness.
Casual Serving: If serving at a casual family dinner, cut the chicken into pieces and arrange them on a platter with the gremolata drizzled over the top. Garnish with fresh rosemary sprigs and lemon wedges for an inviting presentation.

Health and Nutritional Benefits:

Balanced Meal: This dish is a well-rounded meal, providing a good balance of protein, healthy fats, and fiber when paired with vegetable sides. The use of extra virgin olive oil in the gremolata provides heart-healthy monounsaturated fats, while the fresh herbs add antioxidants and nutrients.
Low-Carb Option: For those following a low-carb or keto-friendly diet, this recipe is an excellent choice. Serve it with low-carb sides such as cauliflower mash, roasted broccoli, or a mixed green salad.
Customizable: The recipe is versatile and can be adapted to suit various dietary needs. For a lower-fat option, you can use skinless chicken, although this will result in a less crispy texture.

Cooking Alternatives and Variations:

Grill Method: For a smoky flavor, prepare this dish on the grill. Place the chicken breast-side down on a preheated grill, with a brick wrapped in foil or a heavy skillet on top. Cook for 15-20 minutes on each side, brushing with the gremolata during the last few minutes.
Citrus Variation: Experiment with different citrus flavors in the gremolata. Orange or lime zest and juice can replace the lemon for a slightly sweeter or tangier profile.
Different Proteins: This technique can also be applied to other proteins like Cornish hens or turkey breast for a different take on the dish. Adjust the cooking times accordingly based on the protein used.

Storage and Leftovers:

Storing Leftovers: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The gremolata can be stored separately in a jar for up to a week.
Reheating: To reheat, place the chicken in an oven-safe dish and cover with foil. Reheat in a preheated oven at 350°F (175°C) until warmed through, adding a little chicken broth or water to keep it moist.
Repurposing Leftovers: Use leftover chicken in salads, sandwiches, or wraps. Shred the chicken and toss it with pasta and vegetables for a quick and easy meal. The lemon gremolata also makes an excellent dressing for these dishes.

Fun Facts:

Brick Choice: While a regular building brick wrapped in aluminum foil can be used, some culinary stores sell “grilling bricks” specifically designed for this cooking method. These are often made of cast iron or other food-safe materials.
Restaurant Favorite: Due to its impressive presentation and flavorful results, brick chicken is a favorite on restaurant menus, often served with gourmet sides and garnishes.

Conclusion:

Rosemary Garlic Brick Chicken is a timeless, flavorful dish that combines the rustic Italian technique of “pollo al mattone” with a modern twist. The use of fresh rosemary, garlic, and a zesty lemon gremolata creates a deliciously balanced meal with crispy skin and juicy meat. Easy to prepare and adaptable to various tastes, this recipe is perfect for both weeknight dinners and special occasions. Whether cooked on the stovetop or grill, it promises a restaurant-quality dining experience right at home.