Oven Roasted Rosemary Garlic Brick Chicken

Ingredients:

• 3-4 pound whole chicken, butterflied and dried
• 1 tablespoon + 1 teaspoon vegetable oil, divided
• 1 tablespoon unsalted butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 rosemary sprigs, woody stems removed and roughly chopped
• 4 garlic cloves
• 2 tablespoons yellow pepperoncini
• 1 tablespoon red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 3/4 cup extra virgin olive oil, divided
• 1/4 cup packed parsley leaves, stems removed and roughly chopped
• 4 scallions, roughly chopped
• 1 tablespoon packed mint leaves, woody stems removed
• 2 tablespoons fresh lemon juice

Optional additions:

• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1 teaspoon honey

Instructions:

1. Preheat oven: Preheat oven to 500°F (260°C). If using bricks, double wrap in aluminum foil. Place weight (wrapped bricks or cast iron) in the oven to heat up.
2. Butterfly chicken: Place chicken on a cutting board breast side down. Securely locate and hold chicken while using kitchen shears to cut out the backbone. Flip chicken over, breast side up. Place both hands at the upper center of the breasts. Apply pressure to flatten the bird.
3. Season chicken: In a small bowl, mix 1 tablespoon vegetable oil, melted butter, salt, pepper, garlic powder, and onion powder. With chicken breast side up, carefully separate chicken skin from the breast. Generously brush seasoning blend in the pocket between the skin and breast, then brush the top of the entire chicken skin. Flip the chicken over, breast side down, and use remaining seasoning blend to brush the inner cavity of the chicken.
4. Brown chicken: Heat cast iron skillet over medium-high heat. Add remaining 1 teaspoon of vegetable oil and once you see light white smoke rise from the pan, it's ready. Place the chicken in the skillet, breast side down, and make sure it's flat. With oven mitts, carefully transfer heated weight (wrapped bricks or cast iron) on top of chicken to flatten. Cook in cast iron over medium-high for 15-20 minutes or until chicken skin turns mahogany brown.
5. Make gremolata: While chicken browns, add rosemary leaves, garlic, pepperoncini, red wine vinegar, red pepper flakes, salt, and 3 tablespoons olive oil to a food processor. Blend until fine texture. Add parsley, scallions, mint, and 1 tablespoon olive oil. Pulse ingredients until they achieve a coarse texture. Pour mixture into another bowl and stir in lemon juice and remaining 1/2 cup olive oil.
6. Roast and dress chicken: Once chicken reaches the desired color, remove the weights and carefully flip the chicken over (breast side up). Brush the top of the chicken with a layer of the gremolata. Transfer the skillet to the oven and roast for 15-20 minutes or until chicken reaches 165°F (74°C) when the thermometer is inserted into the thickest part.
7. Rest and serve: Remove from the oven and let rest for 10-15 minutes. Before serving, brush with extra gremolata.

Optional additions:

• For extra flavor: Add grated Parmesan cheese, chopped sun-dried tomatoes, or a pinch of cayenne pepper to the gremolata.
• For a sweeter taste: Add a teaspoon of honey or maple syrup to the gremolata.
• For a tangier taste: Add a tablespoon of lemon juice or lime juice to the gremolata.

Enjoy your delicious Rosemary & Garlic Gremolata Chicken!