rosemary chicken under a brick vertical
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5 from 1 vote

Rosemary Chicken Under a Brick

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings 4
Author Justin McChesney-Wachs


  • 3 to 4 lb whole chicken , split
  • olive oil
  • Frontier Table Grind Sea Salt
  • Frontier Organic Whole Rosemary Leaf


  • Break down the chicken into halves, and remove the backbone or all bones if you prefer.
  • Drizzle olive oil over the chicken, then season the both sides with Frontier Table Grind Sea Salt and Frontier Organic Whole Rosemary leaves. Rub the seasoning in, then cover and refrigerator for at least 2 hours. 
  • Heat your grill to medium-high.
  • Place the chicken skin-side down on the direct heat of the grill. Place two foil-covered bricks on top of the chicken. Carefully monitor to make sure the heat doesn't burn the chicken.
  • Flip the chicken and move to indirect heat after 10 to 15 minutes when the skin is crispy and golden brown. 
  • Cook for an additional 10 to 15 minutes, or until the chicken is cooked through. Cooking times vary depending on the size of the chicken, if it has bones and the temperature of the grill.
  • Move the chicken to a cutting board and let rest for 10 minutes before serving.