Ingredients

• 1 (4 to 6-pound) chicken
• 1 teaspoon dried rosemary
• 1 teaspoon white pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sweet basil
• 2 tablespoons extra-virgin olive oil
• Salsa Verde, recipe follows
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1/2 teaspoon capers
• 1 teaspoon anchovy paste
• 2 tablespoons chopped jarred roasted red bell pepper
• 1 tablespoon chopped onion
• 2 tablespoons lemon juice
• 1/3 cup extra-virgin olive oil
• Salt

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Instructions

1. Special equipment: 4 bricks covered in aluminum foil
2. Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
3. In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
4. Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
5. Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
6. Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
7. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.