Pressed Chicken

Instructions

1. Prepare the marinade
   In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Mix well to create a paste-like marinade.
2. Marinate the chicken
   Pat the spatchcocked chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 8 hours for more flavor.
3. Preheat and prepare
   Heat a large cast-iron skillet over medium heat. If cooking outdoors, prepare a grill for direct medium-high heat. Meanwhile, wrap a heavy brick in aluminum foil (or use a second heavy skillet or a grill press).
4. Cook the chicken
   Place the chicken skin-side down in the hot skillet or on the grill. Place the foil-wrapped brick (or other weight) on top of the chicken to press it down. Cook for 20-25 minutes until the skin is golden and crispy.
5. Flip and finish cooking
   Remove the brick, carefully flip the chicken, and continue cooking for another 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
6. Rest and serve
   Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into quarters or serving pieces and serve with lemon wedges for squeezing over the top.