Roasted Greek Brick Chicken

February 04, 2013


So, I had myself a little snow day today.  It was the best kind of snow day because I was home alone!  I had grandiose plans to meet a friend at pilates, go for a massage, head to the grocery store and make dinner.  I blew off almost everything.  Yes, of course I went to my massage:))  and ahhh it was fabulous!!!  During nodding off and on I decided to go straight home and rifle through my fridge and pantry to make dinner.  I remembered buying a roasting chicken a couple days earlier that I hadn’t cooked yet and thought it would be fun to come up with a dinner menu with whatever I have on hand.  The chicken I made is outstanding!  I am putting this at the top of my list for an easy weeknight dinner.   This actual chicken above won’t make it to our dinner table tonight since I’ve been nibbling at it all day long…oops;).  I guess I’m heading back to the pantry to see what else I have:)  Enjoy this one!!!



Roasted Greek Brick Chicken
  • 1 Whole chicken, backbone removed. ( I did it myself, but would advise having your butcher do it!)
  • 2 lemons, sliced thin
  • black pepper
  • Greek seasoning
  • 4 shallots, peeled and quartered
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil and then parchment.
  3. Coat parchment with olive oil spray
  4. lay the slices of one lemon in a single layer in middle of baking sheet.
  5. Put chicken on top of lemon slices skin facing up.
  6. Carefully pull skin away from meat and slide the rest of the lemon slices under skin.
  7. Season the chicken generously with black pepper and Greek seasoning.
  8. Place in preheated oven.
  9. Place shallots in a small bowl and toss with 1 tsp. olive oil.
  10. After 20 minutes take chicken out of oven and sprinkle shallots over top, then put back in the oven and continue to cook for 20-30 minutes, or until done.


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