4 servings

1 4 pound chicken, backbone cut away and discarded, rinsed, patted dry (see instructions below to remove backbone from chicken)
4 TB fresh lemon juice, divided
3 TB grapeseed oil or olive oil, divided
1 TB chopped fresh rosemary, plus additional sprig for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 tsp dried red pepper
Chopped Italian Parsley

Special Equipment
Brick wrapped in aluminum foil

Open chicken flat like book;place butterflied chicken, skin side down, on rimmed baking sheet.
Mix 2 TB lemon juice, 2 TB oil, 1 TB chopped rosemary, and garlic in small bowl.
Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400 degrees. Sprinkle chicken with coarse salt and freshly ground black pepper.
heat remaining 1 Tb oil (or more if needed) in heavy, large ovenproof skillet over medium-high heat.
Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes ( do not turn chicken over).
Place foil-wrapped brick crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over;
return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced,
about 15 minutes longer. Remove brick and transfer to platter. Drizzle chicken with remaining 2
TB lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.