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Roasted Chicken with Lemon and Herbs

This is a great version of brick chicken. If you don't want to split the chickens yourself, ask your butcher to do it for you.

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  • 2 split half-chickens
  • 1/4 Cup olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 3 cloves garlic, chopped
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 2 lemons


Take chicken and drizzle with olive oil then season both sides with salt and pepper. Place in a sealable bag.

Add the garlic, thyme, and rosemary. Slice 1 lemon and put in the bag. Slice the other lemon and set aside. Seal and rub all ingredients together. Put in a bowl (to prevent a mess in the refrigerator) and place in the refrigerator for at least 2 hours or up to 6.

Heat a grill to medium-high.

Place the chicken on the grill, skin side down, for 20 minutes, or until the skin is brown and crispy.

Flip the chicken over and cook for another 25-30 minutes or until the internal temperature is 160 degrees in the center of the breast. Add the lemon slices to grill.

Remove from the grill and let rest for 5-10 minutes before carving.