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Brick Chicken

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What’s better than a roasted chicken? Brick chicken!!! You can take your grill for a maiden voyage this Spring and make this wonderful dish. Of course, if the weather isn’t cooperating you can make it in a really hot oven. Either way, you won’t be disappointed. There’s no point in reinventing the wheel, so a tip of the hat here to Mark Bittman for the awesome inspiration.

Here’s how to do it for apartment living.


1 4-5 lb. whole chicken – trimmed of excess fat and split, backbone removed

1 T. fresh rosemary s (56 grams) unsalted butter

Salt and Pepper to taste

1 T. peeled and corarsely chopped garlic

2 T. extra virgin olive oil

2 sprigs fresh rosemary

1 lemon, cut into quarters


  1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible.
  2. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil.
  3. Rub the chicken with the mixture and let marinate for at least 1/2 hour. If you’ve got time, overnight in the fridge.
  4. When you’re ready, heat up the oven to a smoking-hot 500F.
  5. Place your oven-proof pan (preferably cast iron) for a couple of minutes then remove from the oven.
  6. Put the remaining olive oil in the pan and the 2 sprigs of rosemary, then place the chicken, skin side down, in the pan.
  7. Place your brick on top of the chicken to weigh it down and cook over high heat on the stove for about 5 minutes.
  8. Then put the chicken in the oven and roast for about 15 minutes more.
  9. Remove the brick and turn the chicken skin side up and roast about 10 minutes more – a few more minutes for a bigger chicken.

If you have access to a grill, just make sure those coals are hot!