Low Sodium Herb-Pressed Brick Chicken

Total time1 hr 30 min

Prep time20 min

Cook time40 min

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Ingredients

4 servings

1 whole chicken (3.5–4 lb), spatchcocked (backbone removed, flattened)
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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1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground turmeric
½ tsp ground ginger
1 tsp dried thyme
1 tsp dried rosemary, crumbled
1 tsp dried oregano
4 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Pat the spatchcocked chicken thoroughly dry with paper towels on both sides. In a small bowl, stir together the salt, turmeric, ginger, thyme, rosemary, oregano, minced garlic, lemon juice, lemon zest, and 1 tablespoon of the olive oil until a paste forms. Rub the paste all over the chicken, including under the breast skin where possible. Let the chicken rest at room temperature for 30 minutes.
2
Preheat the oven to 425°F (220°C). Wrap a brick or the bottom of a second heavy oven-safe skillet tightly in aluminum foil.

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