Nickel Allergy Friendly 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
½ tsp black pepper, freshly ground
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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