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1. Set the chicken, breast side down, on a work surface.
Starting at the tail end, cut down 1 side of the backbone,
staying as close to the bone as you can. Cut along the other
side of the backbone, removing it. (Save the bone for making
soup or stock.)
2. Open the chicken and flatten it with the heels of both
hands. Place the chicken on a rimmed baking sheet. Mix 2
tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon
chopped rosemary, and 2 pressed garlic cloves in a small
bowl. Rub the mixture all over the chicken; cover and chill
3. Preheat the oven to 400°F. Sprinkle the chicken with salt
and pepper. Heat 1 tablespoon oil in a large ovenproof
skillet over medium-high heat. Add the chicken, skin side
down, to the skillet; cook until golden, about 7 minutes
(don't turn the chicken).
4. Set a foil-wrapped brick across the chicken in the
skillet and transfer the skillet to the oven. Roast the
chicken 30 minutes. Remove the brick; turn the chicken over.
Put the brick back on the chicken; roast until the juices
run clear when the thickest part of the thigh is pierced
with a fork, about 15 minutes longer.
To Cook Chicken:
Open chicken flat like book; place butterflied chicken, skin
side down, on rimmed baking sheet.
Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1
tablespoon chopped rosemary, and garlic in small bowl.
Rub mixture all over
both sides of chicken. Cover and chill overnight.
Preheat oven to 400°F.
Sprinkle chicken with coarse salt and freshly ground
Heat remaining 1 tablespoon oil in heavy large ovenproof
skillet over medium-high heat.
Add chicken, skin side down, to skillet and cook until
golden brown, about 7 minutes (do not turn chicken over).
Place foil-wrapped brick (or cast-iron skillet) crosswise
Roast in oven 30 minutes.
Remove brick and turn chicken over.
Return brick to chicken and continue to roast until juices
run clear when thickest part of thigh is pierced, about 15
Remove brick and transfer chicken to platter.
Drizzle chicken with remaining 2 tablespoons lemon
juice and sprinkle with crushed red pepper and parsley.
Garnish with rosemary sprigs