roast chicken on parchment paper
For The Crispiest Results, Roast Chicken Under A Brick
By Chase Shustack
A roast chicken isn’t complete without its trademark crispy exterior. In order to get the crispiest skin on your bird, you may need to turn to a rather unusual tool: a brick.
Simply spatchcock the chicken, lay a brick wrapped in aluminum or tin foil on top of it to render it flat, and then roast the chicken at very high heat with the brick still on top.
By removing the backbone and weighing a butterflied chicken down, more of the chicken's skin will brown much more evenly and keep the meat juicy and tender without drying it out.
This method was created by Roman soldiers, and all these years later, it still ensures that your chicken will get a deliciously crispy and golden exterior
each time.