Tuscan Chicken Under A Brick

• 1 4-lb. naturally raised, hormone-free air-chilled chicken, butterfiled as described above
• 1/2 cup EVOO, more or less
• 2-3 T freshly squeezed lemon juice
• 2-3 T finely minced fresh rosemary
• 3 large garlic cloves smashed with the broad size of a knife
• 1/2 T dried oregano
• Sea salt & freshly ground pepper to taste
• 1/2 T dried thyme

1. Combine the marinade ingredients in a large platter with raised edges, big enough to hold the butterfiled chicken in a flat position.
2. Lay the chicken in the platter skin side up, then turn over skin side down, distributing the marinade with your hands or a spoon over the exposed side.
3. Cover platter with plastic wrap and refirgerate a few hours until ready to grill.
4. Preheat gas grill to medium heat - about 350-375. Cover a 12" heavy skillet (cast iron is best) with aluminum foil and place four bricks inside. This will provide enough heavy even weight to produce perfectly cooked chicken with a crispy skin. ( I use one large sheet of heavy-duty foil to wrap around the base, up the sides, and the handle, then another square sheet to cover the inside.)
5. Sprinkle skin side with more sea salt & pepper and grill skin side down, weighted down with the brick-laden pan, for about 15 minutes. Turn over and grill another 15-20 minutes with the weighted pan. Remove to a clean platter and allow to rest just a few minutes as juices retreat back into the flesh.
6. Cut into portions with poultry shears. I like to cut it in half down the breastbone, then remove the leg and cut leg/thigh into separate pieces, then cut each large breast piece crosswise in half.

chicken, evoo, freshly squeezed lemon juice, t, garlic, t, salt, t

Taken from www.epicurious.com/recipes/member/views/tuscan-chicken-under-a-brick-50088573 (may not work)