Recipe courtesy of Guy Fieri
Save Recipe Print
40 min
20 min
20 min
4 servings


Salsa Verde:


Special equipment: 4 bricks covered in aluminum foil

Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.

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.

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.

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.

Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

Salsa Verde:

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Brick in the Wall Bird with Salsa Verde

Recipe courtesy of Guy Fieri

Graffiti Wall

Recipe courtesy of Jacques Torres

Wall Drug Pie

Recipe courtesy of Karen Poppe

Escaped Birds

Recipe courtesy of Riccardo Costa

Dirty Bird

Recipe courtesy of Esparza's Tex Mex Cafe

Dirty Bird

Recipe courtesy of John Green

Brick Chicken

Recipe courtesy of Food Network Kitchen

Brick House Mary

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories