Nickel Allergy Friendly Herb-Pressed Brick Chicken

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Nickel Allergy Friendly Herb-Pressed Brick Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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
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.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!