"brick Cooked" Chicken Recipe

Preheat the oven to 450°F (230°C). Line a rimmed sheet pan with foil or parchment for easy cleanup.

Pat the chicken dry inside and out. In a small bowl, whisk together minced garlic, lemon zest and juice, kosher salt, pepper, and olive oil with dried rosemary or oregano to create a paste.

Rub the paste all over the chicken, including under the skin and inside the cavity if possible. Let sit for 10 minutes to meld flavors.

Place the foil-wrapped brick on top of the chicken on the sheet pan. The brick acts as a weight to press the chicken flat for even browning and crisp skin.

Roast until the thickest part of the chicken reaches 165°F (74°C), about 60 minutes. If the skin browns too quickly, tent with foil.

Carefully remove the brick and let the chicken rest 10–15 minutes before carving to redistribute juices.

To finish plating, garnish the carved chicken with chopped parsley (from the garnish ingredient) and serve with lemon wedges if desired.

While the chicken roasts, parboil the potato halves in salted water for 5–7 minutes until just tender. Drain well.

Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Spread the potatoes on a parchment-lined sheet pan in a single layer. Roast in the same 450°F (230°C) oven for 25–30 minutes, turning once halfway, until deeply golden and crisp.

Toss the broccolini with olive oil, minced garlic, salt, pepper, and red pepper flakes if using.

Spread on a sheet pan and roast in the oven for 7–12 minutes, or until bright green and just tender. If you want a light smoky finish, finish under a grill with hardwood chips for 2–4 minutes.

Drizzle with lemon juice (if using) and transfer to a serving platter.