Foodie Friday: Brick Chicken | Virginia Living

Ingredients

• 1 4-pound whole grass fed chicken, or poussin (young chicken) backbone cut away.
• 4 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary plus additional sprigs for garnishing
• 2 garlic cloves, pressed
• 1/4 teaspoon dried crushed red pepper
• coarse Kosher salt