Chicken under a Brick

Chicken under a Brick
4 lbs whole chicken
4 cloves garlic
2 tbsp chopped herbs
including rosemary, thyme, and/or marjoram
1/4 tsp red pepper flakes
2 tbsp lemon juice
or juice from about 1 whole lemon
2 tbsp olive oil
sea salt
freshly ground
A simple preparation that results in incredibly moist meat with great, crispy crust.
Butterfly the chicken. Use kitchen shears to cut out the neck bone and place your hands on the backbone. Push down, until the spine snaps so that the chicken is able to lay flat. Carefully slip your fingers underneath the skin, atop the breast and separate the skin from the meat.
In a small bowl, combine the garlic, chopped herbs, chile flakes, lemon juice and olive oil and whisk to blend. Season generously with salt and pepper and rub all over the chicken, as well as in the pocket atop the breast meat and underneath the skin.
Heat a cast-iron skillet over medium-high heat for 3-5 minutes. When the pan is very hot, place the chicken, skin-side down, on the skillet. Place a brick, wrapped in foil, atop the chicken. Cook until one side is golden brown, about 10-15 minutes.
Remove the brick and flip the chicken allowing to cook on the opposite side. Return the brick atop the chicken. Cook for an additional 15-20 minutes.
To test that the chicken is done, insert a skewer into the thickest part of the meat and wait for the juices to rise to the surface. If they run clear, the chicken is cooked, if they are cloudy it needs a little more time.
Remove to a board and allow to rest for 5 minutes, before carving. Drizzle with any remaining marinade and additional lemon and rosemary, to serve.