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Brick Chicken with Garlic & Rosemary

Ingredients

  • 1 whole chicken, spatchcocked
  • 3 cloves garlic, minced
  • 2 sprigs rosemary, chopped
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper

Steps

  1. Rub chicken with garlic, rosemary, olive oil, salt, and pepper.
  2. Heat a large skillet over medium heat; place chicken skin-side down, weight with a foil-wrapped brick or heavy pan, and cook 15 minutes.
  3. Flip and cook about 20 minutes more until internal temp reaches 165°F (74°C).

Pairings

  • Wine: Chardonnay (lightly oaked) – weight for crisp skin and roasted garlic; White Rhône blend (Marsanne/Roussanne) – round, herbal, holds up to rosemary
  • Beer: Saison – peppery and dry against the herbs; Helles – clean and malty; lets the chicken lead