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Categories:Viewed: 1 - Published at: 8 years ago
Ingredients
- 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling
- Juice and zest of 1 lemon (about 2 tablespoons; 30ml juice), zest finely minced, plus lemon wedges for serving
- 1 teaspoon red pepper flakes
- Needles from one 8-inch rosemary sprig, finely minced
- Leaves from 1 large sage sprig (about 8 leaves), finely minced
- 4 medium cloves garlic, finely minced
- One 4- to 5-pound (1.8 to 2.3kg) chicken
- Kosher salt and freshly ground black pepper
- Cooking spray, such as Pam, or other neutral oil, for greasing the equipment
Method
- In a medium bowl, mix together olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.
- Using sharp
- or
- , remove spine from chicken (reserve spine for
- or another use). Flatten chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, at least 30 minutes and up to overnight.
- Preheat oven, along with all cooking equipment for whichever setup you're using, including skillets, foil-wrapped bricks, chicken press, barbell weight, et cetera (see the "Special Equipment" section below for more info), to 475°F (245°C).
- Scrape marinade and minced aromatics off chicken as best you can. Using cooking spray or oil, grease the interior of the bottom skillet/roasting vessel. Lay chicken down in skillet, skin side up, arranging it so that it lies flat.
- Using cooking spray or oil, grease the bottom of the top weight. (Depending on your setup, this could be one side of the foil-wrapped bricks, or the bottom of the second skillet or chicken-press weight.) Press the top weight down on the chicken, making sure it evenly covers it and is in contact with both the breast and the legs.
- Transfer to oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer, about 30 minutes.
- Remove chicken from oven, remove top weight, and let rest 5 to 10 minutes. Carve and serve with lemon wedges, drizzling fresh olive oil over chicken at the table.
