Brick Chicken & Roasted Vegetables


4 Chicken Leg Quarters
¼ Cup Olive Oil
4 Cloves of Chopped Garlic
1 Tsp Salt        
1 Tsp Black Pepper
1 Tsp of Paprika
1/2 Tsp Hot Pepper Flakes
2 Tsp Dried of Oregano
2 Tsp of Dried Rosemary
1 Red Pepper
1 Green Pepper
4 large Thin skin potatoes (Red or White)

In a large bowl combine oil, garlic, and spices and cover chicken with the marinade and refrigerate covered for 1 -
2 hours.

Wrap 2 heavy bricks individually in foil. Remove the chicken and it pat dry. Place chicken skin side down in a large
hot fry pan or an outdoor grill over indirect heat. Place bricks on chicken and cook them for 20 minutes or until
skin is crisp.

Remove bricks by using gloves or tongs and turn chicken over carefully not to rip the skin replacing bricks and
continue cooking until juices are clear. Goes great with some roasted potatoes and grilled vegetables. Serves 4