Chicken Under the Brick

Ingredients

• 1 whole chicken, 3 1/2 to 4 1/2 lb, spatchcocked
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika or sweet paprika
• 1 tbsp olive oil
• Optional: lemon wedges, rosemary, thyme, or chopped parsley thermometer.

Instructions

1. Dry and season. Pat the chicken very dry. Rub with salt, pepper, garlic powder, paprika, and olive oil. For even better skin, season and refrigerate uncovered for 4 to 24 hours.
2. Preheat. Heat the oven to 425°F. Heat a large cast-iron skillet over medium heat for 3 to 4 minutes.
3. Start skin-side down. Add a thin film of oil, then place the chicken skin-side down. Put the foil-wrapped brick or heavy skillet on top.
4. Brown under pressure. Cook 12 to 18 minutes, adjusting the heat so the skin browns deeply without burning.
5. Flip and finish. Remove the weight, flip the chicken, and transfer the skillet to the oven. Roast 18 to 28 minutes, depending on size.
6. Check temperature. Pull the chicken when the breast is 160 to 165°F and the thigh is at least 175°F.
7. Rest. Rest 10 minutes before carving. Serve with lemon and herbs if desired.