Brick in the Wall Bird with Salsa Verde Recipe

Name: Brick in the Wall Bird with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Special equipment: 4 bricks covered in aluminum foil; 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; Salt

Servings: persons

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
Special equipment: 4 bricks covered in aluminum foil
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
Salt

1
Remove the backbone of the chicken.
2
Split the breast plate and press down on the chicken in all joints to flatten it.
3
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil.
4
Rub the mixture under the skin of the chicken and the inside cavity.
5
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down.
6
Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
7
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.
8
Remove chicken to a cutting board and let rest 5 minutes before slicing.
9
Serve with Salsa Verde.
10
In a food processor, puree all ingredients but oil and salt until smooth.
11
With machine running, slowly add oil until well combined.
12
Season with salt, to taste.
13
Ease of preparation: easy

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (4 to 6-pound) chicken, 1 teaspoon dried rosemary, 1 teaspoon white pepper, 1 teaspoon paprika, and more.

Yes, Brick in the Wall Bird with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brick in the Wall Bird with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions