Low Iodine Herb-Pressed Brick Chicken
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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