Whole Roasted Chicken—Brick Pressed Roman Style
- Chicken - 1 (3 ½- 4 LBs)
- Garlic - 4-6 cloves
- Parsley - 1 cup leaves
- Zest - From 1 lemon and 1 orange
- Extra Virgin Olive Oil - 1 tablespoon
- Red Wine Vinegar - 1/4 cup
- Extra Virgin Olive Oil - 1/4 cup
- White Wine - 1/2 cup
- Thyme - 1 tablespoon fresh leaves
- Red pepper - ½ teaspoon crushed
- Salt and pepper
- clean paving bricks- wrapped in aluminum foil
- Wash the chicken under cold running water and pat dry. Remove the wing tips and the backbone, butter-flying the chicken. Remove the white cartilage keel bone from the breast, and pull out the rib bones. Flatten the chicken in an open butterfly.
- Finely chop garlic and parsley and combine with the zest, 2 tablespoons of olive oil, set aside.
- Combine the ingredients for the marinade and set aside.
- Lay the chicken flat in a large, deep dish, skin side up. Stuff the garlic-parsley-zest mixture evenly under the skin of the chicken
- Pour the vinegar-wine marinade over the chicken, then cover and refrigerate overnight. Turn the chicken in the marinade two or three times.
- When ready to cook pre-heat the oven to 375 degrees F. Heat the olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken. Season the chicken with salt and pepper. Place the chicken, skin side down, in the hot oil, weighing it down with two clean bricks wrapped in foil.
- Cook over medium heat for 10 minutes, and then carefully place the skillet with the chicken and including the brick weights in the oven for 20 minutes. After oven roasting carefully remove the bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked.
- Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.