Instructions: Rinse the chicken in cold water and pat dry. Split and partially bone the chicken using directions below. Rinse and dry the chicken halves again. Combine thyme, rosemary, garlic, and olive oil in a large zip lock bag or mixing bowl. Add the chicken halves. Cover and refrigerate overnight or for at least four hours.

Heat oven to 450F. Wrap two bricks in a couple of layers of foil. (If you dont have bricks, use another heavy pan weighted down with cans.) Remove the chicken from refrigerator, let excess marinade drain off, and sprinkle with salt and pepper. Set a large cast-iron or other heavy oven proof pan over medium-high heat. When hot, add just enough vegetable oil to lightly film the pan. Put the chicken halves, skin side down, in the pan and immediately put a brick on top of each half.

Turn the heat to medium and cook (without moving the chicken) until the skin is deep golden brown, about 35 minutes. Remove the bricks, turn the chicken halves over, and put the pan in the hot oven to finish roasting the chicken another 20 to 25 minutes. Thermometer should register at least 165F.

How to split and partially bone a chicken:

1. Cut off the first two wing joints on each wing with a chefs knife.

2. Turn the chicken breast side down on the cutting board and remove the backbone with poultry shears or sharp chefs knife. Cut along one side of the backbone and then back down along the other. Youll cut through the rib cage at one end and thigh joint at the other.

3. Remove the keel bone. Cut a short incision in the middle of the top of the keel bone (this has cartilage on the top end) and flatten the chicken. The keel bone should partially pop out. Trim the rest of it away with knife. Now cut the bird completely in half.

4. Hack off the knuckles from each drumstick with cleaver or heel of chefs knife.

5. Slide a sharp paring knife under the ribs on both chicken halves and carefully cut them out.

6. The chicken halves can now lie flat in a pan and cook evenly.

Carol Says: This is a popular dish at Oscars in New York Citys Waldorf-Astoria. Start planning a day ahead so that you can marinate it overnight. Serve with a side of silky mashed potatoes.

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