2 tablespoons fresh rosemary leaves, finely chopped, plus additional sprigs for garnish
2 tablespoons fresh lemon juice (about 1 medium lemon)
1/4 teaspoon red-pepper flakes
Kosher salt
3 tablespoons olive oil
One 4-pound whole grass-fed chicken, butterflied (ask your butcher to do this for you)
Instructions
Combine the garlic, rosemary, lemon juice, crushed red pepper and salt. Whisk in the olive oil. Rub two-thirds of the marinade all over the chicken and under the skin.
Prepare your grill for direct medium-low heat or heat a cast-iron pan over a medium-low flame. Place the chicken on the grill or pan skin side down. Place a foil-wrapped brick or a heavy cast-iron skillet on top of the chicken and cook until golden brown, about 10 minutes. Remove the brick and turn the chicken over. Place the brick on the chicken again and continue to grill until the chicken is golden and cooked through, about 10 to 15 minutes longer. Transfer the chicken to a platter and drizzle with the remaining marinade. Garnish with rosemary sprigs and serve.
Originally Submitted
2/24/2012
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You can add this NEW Brick Chicken recipe to your own private DesktopCookbook.
