AIP Friendly Herb-Pressed Brick Chicken
Crispy-skinned, deeply golden, and fragrant with turmeric, rosemary, and lemon, this pressed chicken is the kind of showstopper that feels restaurant-worthy but comes together in a single skillet. The spatchcock technique flattens the bird so every inch of skin makes direct contact with the pan, and the foil-wrapped brick does the heavy lifting — literally — to lock in that shatteringly crisp exterior. For anyone navigating the autoimmune protocol, finding bold, satisfying flavor without nightshades, grains, eggs, or dairy can feel like a constant puzzle, but this recipe solves it beautifully using nothing but compliant herbs, garlic, olive oil, and bright lemon. The herb-and-spice paste — turmeric, ginger, thyme, oregano, and crumbled rosemary — gets rubbed all over the bird and under the breast skin, so the flavor goes deep rather than just sitting on the surface. A hot oven finish after the stovetop sear ensures the thighs cook through without drying out the breast, giving you juicy meat and crackling skin in the same bite. It serves four, making it a solid option for a family dinner or a week of satisfying leftovers. Finish with fresh parsley and a squeeze of lemon, and this one will absolutely earn a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb), spatchcocked (backbone removed, flattened)
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt
- 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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