Italian Brick-Roasted Chicken

For centuries, Italians have pan roasted crispy, juicy chickens using a foil-wrapped brick, or mattone, as a weight on top of the bird to keep it flat and ensure even cooking. When cayenne or red pepper flakes are in the marinade, it is known as chicken alla diavolo, or devil’s fare, because of the bird’s charred flesh and peppery taste.

If you don’t want to remove the breastbone, as suggested below, you can buy a split chicken. Dry the skin well to prevent the skin from sticking or