Italian Style Brick Chicken with Pan Sauce

Instructions

1. Prepare the chicken: Remove chicken from packaging and dry thoroughly with paper towels. Optionally air dry the chicken skin using a fan for about 1 hour or air dry uncovered on a wire rack in the fridge for 24+ hours to reduce moisture for crispier skin.
2. Spatchcock the chicken: Using kitchen shears, cut down both sides of the chicken spine and remove it. Remove the wishbone by cutting along the bone and pulling it out carefully. Flatten the chicken by pressing down firmly on the breast to crack the breastbone.
3. Make the marinade: Rough chop garlic and grind with salt on a cutting board to a coarse paste. Finely chop rosemary and sage. Add garlic paste, rosemary, sage, lemon zest and juice, red pepper flakes, black pepper, and olive oil to a bowl and mix well.
4. Marinate the chicken: Apply the marinade evenly on both sides of the chicken, starting with the cavity side. Let marinate in the fridge for at least 1-2 hours, preferably overnight for best flavor.
5. Prepare the weighted pan: Preheat a heavy cast iron griddle or pan (7-10 lbs) wrapped in heavy-duty aluminum foil in a 425°F (220°C) oven for about 3-4 minutes.
6. Sear the chicken: Add a neutral high smoke point oil like avocado oil to a large pan and heat until smoking. Lay the chicken skin side down away from you to avoid oil splatter. Sear for 5 minutes until golden brown.
7. Press and roast the chicken: Remove the preheated weighted pan from the oven and place it on top of the chicken to press it down, ensuring good contact with the pan. Return the chicken with weight to the oven and roast for 20 minutes.
8. Flip and continue roasting: Remove the weighted pan, flip the chicken over by grabbing the legs, and roast skin side up for another 15 minutes until the internal temperature reaches 150-155°F (65-68°C).
9. Rest the chicken: Remove the chicken from the oven and let it rest for 15 minutes. The skin will soften slightly due to steam.
10. Optional crisping: To restore some crispness, briefly broil the chicken skin side up for 2-3 minutes, watching carefully to avoid burning.
11. Make the pan sauce: Over medium-high heat, add finely diced shallots to the roasting pan and cook for 3-4 minutes to release fond. Deglaze with dry white wine and reduce almost completely. Add chicken stock and reduce for 5-6 minutes until slightly thickened.
12. Finish the sauce: Make a paste by mixing Dijon mustard with some sauce, then whisk back into the sauce. Transfer sauce to a smaller pot to reduce evaporation, turn heat to low, and whisk in cold unsalted butter cubes gradually until emulsified. Finish with a squeeze of lemon juice, sherry vinegar, finely ground black pepper, and adjust salt to taste.
13. Serve: Slice the rested chicken and serve with the pan sauce poured over or on the side.