- Preheat oven to 400°F (205 ml).
- Cut the chicken in half, removing the back but keeping each breast attached to the wing and leg and leaving the skin on.
- Season each chicken half with salt and pepper and brown both sides in a frying pan in olive oil. Transfer them to a roasting pan skin-side up.
- Add stock to frying pan, bring to a boil and scrape drippings from the bottom of the pan. Reserve liquid for later use.
- Wrap 2 bricks in foil, placing one on top of each chicken half. Add garlic to the pan.
- Bake for 15 -20 minutes until a thermometer reads 170°F (80°C) when inserted in the thigh. Remove chicken from pan and place on a platter to keep warm.
- Remove excess fat from pan, break apart garlic, add thyme and wine.
- Place roasting pan over a medium high burner and reduce wine by about half, scraping drippings from the pan. Add reserved stock and bring back to a boil. Add cold butter and stir until thickened. Strain, pour over chicken and serve.
From the Chef: “Roasting the chicken at high heat under the weight of a foil-wrapped brick turns the skin crispy and golden while keeping the meat moist. Using this method, any home cook can get restaurant results in their own kitchen.”
Recipe courtesy of Executive Chef Barry Saunders, Smith