I absolutely love sharing this Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe because it delivers that perfect combo of crispy skin and juicy, flavorful meat every single time. When you first try it, you ll notice how the lemon marinade brightens the whole dish, making it both refreshing and satisfying-a win-win for any weeknight dinner or weekend gathering.
What makes this Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe stand out is the use of the brick (or weight) to press the chicken flat, giving it that coveted crispy skin that my family goes crazy for. Plus, the potatoes that roast right alongside the chicken soak up all those wonderful drippings and marinade flavors, which means you get a complete, hearty meal with minimal fuss.
Why You’ll Love This Recipe
- Super Crispy Skin: The weight presses the chicken flat for unmatched crispiness every time.
- Bright, Tangy Flavor: The lemon and red wine vinegar marinade adds refreshing zest without overpowering.
- One-Pan Meal Magic: Roasting potatoes right with the chicken saves time and amps flavor.
- Great for Any Occasion: Elegant enough for guests but easy enough for a weeknight.
Ingredients You’ll Need
The ingredients for this Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe come together beautifully – fresh lemon for brightness, oregano for warmth, and simple baby potatoes that soak up all those savory juices. Be sure to grab a good-quality olive oil and fresh garlic for the most vibrant flavors.
- Fresh lemon juice: Adds necessary acidity and brightness that lifts the whole dish.
- Extra virgin olive oil: Using good quality oil gives richness and helps with the marinade s silky texture.
- Red wine vinegar: Balances the lemon s sharpness with a subtle tang.
- Garlic clove: Fresh and pressed gives a punch of savory flavor.
- Dried oregano: Earthy herb that complements the lemon and chicken perfectly.
- Kosher salt: Helps season the chicken deeply and enhances flavor.
- Dijon mustard: Adds a touch of tang and depth to the marinade.
- Ground black pepper: For just a hint of heat.
- Spatchcocked chicken: Flattening it helps it cook evenly and get super crispy.
- Baby potatoes: Parboiled first so they crisp up nicely when roasted with the chicken.
Variations
Feel free to make this Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe your own! I love swapping out herbs or adding spices depending on the season or what I have on hand. Don t be afraid to experiment with different potatoes or even add veggies to the pan for extra color and nutrition.
- Herb swaps: I often switch oregano for thyme or rosemary-it s a simple way to change the flavor profile while keeping it fresh.
- Spicy twist: Adding a pinch of smoked paprika or chili flakes to the marinade gives it a smoky heat my family really enjoys.
- Vegetable add-ins: Toss in some parboiled carrots or green beans with the potatoes for a colorful and hearty meal.
- Oven method: If you don t have a grill, baking at 425°F works great-just add 5 extra minutes and use a heavy pan to press the chicken.
How to Make Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe
Step 1: Preheat and Prep Your Grill and Pan
Start by heating your grill to 450°F – high heat is key to that crispy, charred skin we re after. While it warms up, place a cast iron pan on the grill and add a tablespoon of olive oil. Let the pan get scorching hot for about 5 minutes with the grill closed. Trust me, this gives a great sear on that chicken skin.
Step 2: Whisk Together Your Marinade
In a bowl, combine the fresh lemon juice, half a cup of olive oil, red wine vinegar, pressed garlic, dried oregano, ¾ teaspoon kosher salt, Dijon mustard, and freshly ground black pepper. Whisk it all together until smooth. This marinade is where the magic happens-half will coat the potatoes, and the rest will be drizzled over the chicken at the end.
Step 3: Prepare and Flatten the Chicken
Make sure your spatchcocked chicken is very dry-pat it down well with paper towels. This step is crucial for getting that crisp skin. Next, flatten the chicken even more with your hands or, if you want, wrap it in plastic wrap and gently pound it with a mallet. Sprinkle the remaining 2 tablespoons of kosher salt evenly over both sides.
Step 4: Grill with Bricks for Perfect Crispy Skin
Place the chicken skin side down into your preheated pan. Now comes the fun part: set 2 or 3 foil-wrapped bricks on top to press the chicken flat. Close the grill lid and cook for about 20 minutes. You want the skin to turn a beautiful crispy golden brown, but watch carefully so it doesn t scorch-every grill is different!
Step 5: Add Potatoes and Finish Cooking
Using tongs, carefully remove the bricks and transfer the chicken to a sheet pan. Toss your parboiled potatoes in the hot cast iron pan with a few tablespoons of the marinade-this is where they soak in incredible flavor. Nestle the chicken back skin side up on top of the potatoes and continue grilling with the lid closed for another 20 minutes.
Step 6: Check Temperature and Crisp Potatoes
The chicken is ready when it hits 160°F internally or the juices run clear. Remove it to rest on a sheet tray or clean cutting board. If the potatoes need more crisping, pop them back on the grill alone for 10 extra minutes or until they re tender and golden.
Step 7: Serve with Remaining Marinade
Slice the rested chicken into pieces and arrange on a platter with the roasted potatoes. Drizzle the remaining marinade over the dish for that final burst of fresh, zesty flavor. Serve immediately and prepare for compliments!
Pro Tips for Making Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe
- Dry the Chicken Thoroughly: Moisture is the enemy of crispy skin, so pat the chicken dry really well before cooking.
- Use Heavy Bricks: Don t skimp on the weight, as pressing the chicken flat is key to even cooking and maximum crispiness.
- Watch the Heat: Grills can vary, so keep an eye on the chicken to prevent burning the skin – adjust heat as needed.
- Rest Before Cutting: Letting the chicken rest keeps it juicy and makes slicing easier without drying out the meat.
How to Serve Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe
Garnishes
I love to garnish this dish with fresh parsley or more oregano leaves-something green and fresh to contrast the golden chicken and potatoes. A few lemon wedges on the side are perfect for anyone wanting an extra citrus kick.
Side Dishes
This chicken and potatoes combo is pretty hearty, but I often serve it alongside a crisp green salad or grilled vegetables like asparagus or zucchini to balance the richness. A simple tzatziki or garlic yogurt sauce also pairs beautifully.
Creative Ways to Present
For a special occasion, I like to present the chicken whole on a wooden cutting board surrounded by roasted potatoes and a few sprigs of fresh herbs. It s rustic yet impressive, inviting everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
After the meal, I wrap leftover chicken and potatoes tightly in foil or store them in airtight containers. They keep well in the fridge for up to 3 days, which makes for an easy lunch the next day.
Freezing
I haven t personally frozen this dish often because it s so good fresh, but you absolutely can freeze the cooked chicken and potatoes separately for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
To keep that crispy skin extra crisp, I reheat leftovers in the oven at 350°F for about 15-20 minutes instead of the microwave. It revives the texture and warms everything evenly, making it taste almost as good as freshly cooked!
FAQs
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Can I make this Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe indoors?
Yes! You can make this recipe in the oven by setting the temperature to 425°F and using a heavy skillet or Dutch oven to press the chicken instead of bricks. Just add about 5 minutes to the cooking time to ensure the chicken is fully cooked and skin is crispy.
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What if I don t have bricks for pressing the chicken?
If you don t have bricks, you can use a heavy cast iron skillet or even a foil-wrapped brick to weigh the chicken down. The key is even pressure to ensure the skin crisps properly and the meat cooks evenly.
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How do I know when the chicken is cooked through?
The safest method is to use a meat thermometer and check for an internal temperature of 160°F in the thickest part of the chicken. You can also cut into the meat to make sure the juices run clear.
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Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into bite-sized pieces, parboil them until slightly tender, and follow the recipe as usual. They may take a little longer on the grill to crisp up.
Final Thoughts
This Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe has become one of my go-to dishes whenever I want something impressive yet straightforward. The crispy skin paired with those tangy, juicy flavors just can t be beaten. I seriously recommend giving it a try next time you want to wow your family or friends-you ll enjoy the process as much as the delicious results!
Print
Crispy Grilled Brick Chicken with Lemon and Roasted Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
Crispy Grilled Brick Chicken is a flavorful and tender spatchcocked chicken dish cooked under weighted bricks on a hot grill, resulting in irresistibly crispy skin and juicy meat. Paired with marinated baby potatoes grilled to perfection, this recipe offers a smoky, tangy, and savory meal perfect for outdoor gatherings or a special weeknight dinner.
Ingredients
Marinade
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 garlic clove, pressed
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
Chicken and Potatoes
- 1 Spatchcocked chicken
- 2 tablespoons kosher salt, divided
- 1 tablespoon extra virgin olive oil
- 1.5 – 2 pounds baby potatoes, parboiled and dried
Instructions
- Preheat the Grill: Set the grill temperature to 450°F, ensuring it reaches and maintains the heat for even cooking.
- Prepare the Cast Iron Pan: Add 1 tablespoon of olive oil to a cast iron skillet and preheat it on the grill for five minutes with the grill closed to ensure the pan is hot and ready.
- Make the Marinade: In a bowl, whisk together lemon juice, ½ cup olive oil, red wine vinegar, pressed garlic, dried oregano, ¾ teaspoon kosher salt, Dijon mustard, and freshly ground black pepper. Set aside; this marinade will be used both for the potatoes and as a finishing drizzle for the chicken and potatoes.
- Dry and Flatten the Chicken: Thoroughly pat the spatchcocked chicken dry on a sheet tray or cutting board. To flatten, press down firmly with your hands or wrap the chicken in plastic wrap and use a mallet to gently pound it to an even thickness. This step ensures even cooking.
- Season the Chicken: Sprinkle the remaining 2 tablespoons of kosher salt evenly over both sides of the chicken to enhance flavor and help crisp the skin.
- Cook Chicken Skin-Side Down: Place the chicken skin-side down in the preheated cast iron pan. Place two or three aluminum foil-wrapped bricks on top of the chicken to weigh it down, then close the grill lid. Cook for about 20 minutes until the skin is crispy and golden brown but not burned.
- Remove Bricks and Toss Potatoes: Carefully remove the bricks and use tongs to transfer the chicken skin-side up onto a sheet pan. Toss the parboiled baby potatoes in the skillet with several tablespoons of the prepared marinade, coating them well.
- Finish Cooking Together: Return the chicken skin-side up on top of the potatoes in the skillet and place it back on the grill with the lid closed. Continue cooking for an additional 20 minutes to finish the chicken and lightly roast the potatoes.
- Check for Doneness and Rest Chicken: Remove the chicken once it reaches an internal temperature of 160°F, transfer it to a clean sheet pan or cutting board, and let it rest to retain juices.
- Finish Potatoes: If needed, return the potatoes to the grill alone for about 10 minutes or until fully cooked and nicely browned.
- Serve: Carve the rested chicken into parts, arrange on a platter with the potatoes, and drizzle with the remaining marinade. Serve immediately and enjoy the smoky, tangy, and crispy meal.
Notes
- To make this in the oven, follow the same preparation steps for the chicken and potatoes. Preheat the oven to 425°F and cook the chicken for approximately 45 minutes. Use a Dutch oven or heavy pot to weigh down the chicken instead of bricks.
- Pressing the chicken ensures it cooks evenly and crisps up beautifully under the weight.
- Make sure the potatoes are parboiled and dried well before finishing on the grill to ensure a tender inside and crispy exterior.
- Use a meat thermometer to guarantee the chicken is safely cooked to 160°F, then allow it to rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
