Pollo al Mattone—Chicken Under a Brick

Start by removing the backbone from the chicken and salt and pepper the bird on both sides. Combine the olive oil, rosemary, garlic and the juice of half a lemon in a small bowl, then pour over the chicken. Massage the mixture into the bird, making sure to cover both sides well, getting under the skin. Transfer the chicken to a large Ziploc bag and place in the fridge for at least 45 minutes. Best results if left overnight.

Remove the chicken from the fridge and preheat your oven to 425º. Heat a large stainless steel oven proof skillet over medium high heat. Once hot, add the chicken to the pan, skin side down, and place either a foil-wrapped brick or cast iron skillet on top. Cook for 7 minutes. Transfer the pan with the chicken and brick to the oven and cook for 30 minutes. After 30 minutes, flip the chicken over, replace the brick and cook for an additional 15 minutes. Remove from oven and transfer to a large platter. Squeeze the remaining half of your lemon over the top and sprinkle with parsley and red pepper flakes. Serve with a big green salad and some crusty bread for soaking up all the juices.