Lemon-Rosemary Spatchcocked Brick Chicken
Don’t let the word ‘Spatchcocked’ freak you out; besides being a fun word to say, all it means is that the back of the chicken is cut away from the legs, thighs and breast, then spread the chicken out to lay flat—save the back pieces until you have enough to make stock.
- 1 chicken (3-4 pounds), spatchcocked
- Kosher salt
- 1/3cup olive oil
- 2 lemons, zest and juice
- 1tablespoon minced garlic
- 1tablespoon minced fresh rosemary
- Freshly ground black pepper
- 1 lemon, halved
- Salt each side of the chicken.
- Prepare marinade by mixing olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper. Pour the lemon marinade into a resealable gallon-sized bag and place the chicken inside; zip close and massage the marinade into the chicken, then place the zipped bag onto a plate or rimmed sheet pan. Refrigerate overnight.
- When ready to grill, remove chicken from marinade and pat dry with paper towels; discard any remaining marinade.
- Place the chicken skin side up, onto prepared grill and weigh it down with a brick wrapped in aluminum foil; cook for 15 minutes. Turn the chicken skin side down, weigh it down again with the brick, and cook for another 15 minutes
When 10 minutes of cooking remains, place the lemon halves on the grill, cut side down. Remove the chicken, cover with aluminum foil, and allow to rest for 5 minutes.
- Sprinkle with salt and serve with the grilled lemon halves.