Low Sodium Brick Chicken

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

1 whole chicken (3 ½ to 4 lb), backbone removed and spatchcocked
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
2 tbsp olive oil, divided
4 garlic cloves, smashed
4 sprigs fresh rosemary
1 tbsp unsalted butter

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
2
Pat the chicken thoroughly dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano. Rub 1 tbsp of the olive oil all over the chicken, then coat both sides evenly with the spice mixture.

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