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Ingredients

• ✓ clay brick
• chicken
• salt
• black pepper
• herbes de provence
• vegetable oil
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
3. 3 Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
4. 4 Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
5. 5 Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ clay brick
• chicken
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
2. 2 Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
3. 3 Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
4. 4 Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
5. 5 Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

By Bren