Brick Chicken

1. Stage

Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise). This is called spatchcocking and will give an even surface area to help ensure crisp skin. Rub the chicken with 1 tbsp of olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temp for 20 minutes.

2. Stage

Preheat a large cast iron skillet over medium high heat for 3 minutes. Add the remaining olive oil and let heat in the pan for additional 30 seconds. Place your chicken into the pan, skin side down, making sure to press the chicken down so that you are getting as much contact with the pan as possible. Place foil covered bricks or another cast iron skillet on top of the chicken. Let sear for 5 minutes.

3. Stage

Transfer the chicken (with weights) to the oven and roast for 15 minutes. Remove chicken and weights. Flip chicken and return to the oven for another 10 minutes or until the thickest part of chicken reads an internal temp of 165°F. Place the chicken on a platter to rest.

4. Stage

Move the cast iron skillet with browned bits to the stove and heat over medium heat. Add shallot and jalapeño and cook until softened, about 3 minutes. Add the wine and lime juice and scrape up any remaining browned bits from the bottom of the pan. Reduce heat to low and add the butter, stirring until the sauce has taken on a glossy sheen. Stir in the cilantro and cook until incorporated, about 30 seconds.

5. Stage

To serve, place the chicken either back in the skillet or on a serving platter, and then pour sauce over top.