Brick Oven Herbed Lemon Chicken

Ingredients

1 Whole 3lb chicken

1 lemon

2 Tbsp Olive oil

1 cup Italian Parsley

1 sprig Rosemary

3 Garlic cloves

Sea Salt

Pepper
1 Brick covered in Foil

Cut the chicken down the spine and open it up. Begin working your way under the skin. Once the skin is loose, begin the herb mixture.

Place the seasonings, oil, 1/2 a lemon juiced, and herbs in a processor. Once mixed into a paste, work 1 Tbsp at a time under the skin. Rub the left overs all over the chicken.

Once you are done rubbing and stuffing the chicken with herbs, slice the other half of the lemon into slices and stuff under the skin as well.  Season all over with sea salt and pepper.

Saute the chicken in a oven safe pan or cast iron skillet in a small amount of oil, skin side down. Once you hear a sizzle, you know it is doing it's magic. Now place the brick on top of it and push down. After about 10 minutes place the chicken in the oven on 375 for one hour or until a thermometer reads 165. Flip the chicken over skin side up, turn up the heat to 400 degrees, and let it bake until the skin finishes turning brown for about five minutes. Once the chicken is done , take it out and let it rest.