Serves 4


1 whole 3- to 4-lb. chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 T. fresh minced rosemary or 1 tsp. dried rosemary
Salt and freshly ground black pepper to taste
1 T. peeled and coarsely chopped garlic
2 T. extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

Place the chicken on a cutting board, skin side down, and
using your hands, press down hard to make it as flat as

Mix together the rosemary leaves, salt, pepper, garlic and
1 tablespoon of the olive oil, and rub this all over the chicken.
Tuck some of the mixture under the skin as well. If time permits,
cover and marinate in the refrigerator for up to a day (even
20 minutes of marinating boosts the flavor).

When you are ready to cook, preheat the oven to 500ºF.

Preheat an ovenproof 12-inch skillet (preferably nonstick) over
medium-high heat for about 3 minutes.

Press rosemary sprigs, if using, into the skin side of the chicken.
Put remaining olive oil in the pan and wait about 30 seconds for
it to heat up. Place the chicken in the skillet, skin side down,
along with any remaining pieces of rosemary and garlic; weight
it with another skillet or with one or two bricks or rocks, wrapped
in aluminum foil. The idea is to flatten the chicken by applying
weight evenly over its surface. Cook over medium-high to high
heat for 5 minutes, then transfer to the oven. Roast for
15 minutes more.

Remove from the oven and remove the weights; turn the chicken
over (it will now be skin side up) and roast 10 minutes more, or
until done (large chickens may take an additional 5 minutes or so).

Serve hot or at room temperature, with lemon wedges.

Per serving: 410 calories, 45 g protein, 1 g carbohydrates,
25 g fat, 135 mg cholesterol, 125 mg sodium. Calories from fat:
54 percent

B-man :wink: