Lynne's Carrabba's Style Brick Roasted Chicken

Lynne's Carrabba's Style Brick Roasted Chicken

Lynne's Carrabba's Style Brick Roasted Chicken
Serves: 2-4 people

This recipe is one of my creations. I loved the Carrabba's Herb Bread
Dipping Sauce, so I have used it in creating a few more ways to use it.
Like this recipe!

1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 - 1/2 cup extra virgin olive oil (or as needed)
1 3 - 4 lb frying chicken, split in half
2 bricks wrapped in aluminum foil

Mix together first 9 ingredients, mix well. Add olive oil. Place in a
zip type bag. Remove giblets and neck from inside of chicken, wash
chicken. Split the chicken in half, wash again and pat dry. Add chicken
to the bag. Marinate 4 hours to overnight. Turning occasionally.
Preheat oven to 350 degrees F. Drain chicken pieces, place skin side
down in an oven safe pan. Top each chicken half with a brick wrapped in
aluminum foil. Bake 30-35 minutes. Remove brick turn chicken pieces
over. Bake another 35-40 minutes until juices run clear or internal temp
is 165 degrees F. Serving suggestion: Try serving with Garlic Mashed
Potatoes and a vegetable. Note: this can also be cooked on a grill.

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