Cooking with Hatchery - Spanish Style "Brick" Chicken with Tomatoes and Olives
Prep time
Cook time
Total time
Serves: 6
  • 1 roasting chicken, split in two
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
  • 1 tsp garlic salt
  • 2 Tbs Far East Spain Blend
  • 10 cherry tomatoes, halved
  • ½ onion, chopped
  • ½ c mixed olives, rough chopped
  • ¼ c chicken broth
  1. Preheat oven to 400.
  2. Rub down the chicken on both sides with the salt, pepper, parsley, garlic salt and Far East Spain Blend.
  3. In a large skillet, heat olive oil on high until smoking. Lower heat to medium high and place chicken in skin side down. Place a brick with foil on the chicken (or a few cans of tomatoes wrapped in foil to weigh it down).
  4. Cook chicken for 4 minutes on each side then transfer to oven, skin side up. Add in the cherry tomatoes, onions, olives and chicken broth, surrounding the chicken.
  5. Cook for 40-50 minutes or until the chicken reaches 180 degrees.
  6. Let it rest for 10 minutes before carving and enjoy with my recipe for cumin roasted carrots and parsnips.
Recipe by Keys to the Cucina at