Brick Chicken With Garlic Scapes And Lemon.

• 2 whole chickens, about 2.5 to 3 lbs each, backbone removed and cut in half
• 2 lemons, washed and sliced 1/4 inch thick
• 1/2 cup garlic scapes, minced or 4 garlic cloves minced
• kosher salt and fresh ground white pepper
• 1 1/2 cups unsalted chicken stock
• 1/2 cup dry white wine
• 1/4 cup unsalted butter, chilled
• 2 tablespoons canola oil

1. Pre-heat the oven to 425 degrees. Season the chickens with salt and pepper.
2. Place a large skillet over high heat and add the canola oil. When it shimmers carefully place the chicken, skin side down, into the oil. Place a another skillet, I used a pizza round on top of the chicken and then put your brick or weights on top.
3. Adjust the heat to medium and let the chickens brown deeply. Remove the weights and turn and brown the other side. All in all the chicken should be in the pan about 30 minutes.
4. Remove the chicken from the pan and place it on an ovenproof tray. And place in the oven. Set your timer for 15 minutes.
5. Add the garlic scapes to the saute pan and wilt them. Deglaze the pan with the white wine. Reduce the wine to a glaze and then add the stock and the lemons. Reduce the sauce to about 3/4 cup. Taste and season if necessary. Turn off the heat and add the butter and stir it into the sauce to combine.
6. Remove the chickens from the oven. Place them on a platter and top with the lemons. Then pour the sauce over and serve.

chickens, lemons, garlic, kosher salt, white wine, unsalted butter, canola oil

Taken from food52.com/recipes/5074-brick-chicken-with-garlic-scapes-and-lemon (may not work)