Brick in the Wall Bird with Salsa Verde

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1 (4 to 6-pound) chicken

1 teaspoon dried rosemary

1 teaspoon white pepper

1 teaspoon paprika

1 teaspoon salt

1 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried sweet basil

2 tablespoons extra-virgin olive oil

Salsa Verde, recipe follows

Salsa Verde:

1/2 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 teaspoon red pepper flakes

1 tablespoon chopped garlic

1/2 teaspoon capers

1 teaspoon anchovy paste

2 tablespoons chopped jarred roasted red bell pepper

1 tablespoon chopped onion

2 tablespoons lemon juice

1/3 cup extra-virgin olive oil



Special equipment:
4 bricks covered in aluminum foil
  1. Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
  2. In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
  3. Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
  4. Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
  5. Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

Salsa Verde:

  1. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

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