Chicken Under A Brick

Combine lemon juice, olive oil, chopped herbs, garlic and salt and pepper.

Rinse the chicken under cold running water and pat dry with paper towels. Place the chicken in a large dish and rub all over with the herb mixture. Reserve any extra rub to season the chicken while grilling. Cover and refrigerate for at least 1 hour or up to overnight.

Prepare a grill or grill pan to medium-high heat. Wrap a brick in 2 sheets of heavy-duty aluminum foil (alternatively, use a cast iron skillet) and preheat over the hottest part of the fire. Brush the grill or pan with olive oil and place the chicken skin side down on the cooler side of the grill.

Place the brick or cast iron skillet on top of the chicken and cook covered for 8-10 minutes.

Remove brick and move chicken to hotter part of the grill or increase heat on grill pan. Brush chicken with remaining herb mixture.

Place weight back on chicken and continue to cook 15-20 minutes more until juices run clear when pierced with a fork.

Remove to a carving board, and let rest for 5-10 minutes before carving.