Low Iodine Brick Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3 ½ to 4 lb), backbone removed and spatchcocked
- 1 ½ tsp kosher salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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