Brick Chicken

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   ["1. Season chicken generously with salt and pepper. Heat oil in a 10"" skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place another 10"" skillet, right side up, on top of chicken and gently place a heavy brick or several soup cans in it (weight should be at least 20 pounds).", "2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 18 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.", "3. Add the chicken broth and lemon juice and cook until an instant-read thermometer inserted into the chicken's thigh registers 160u00b0, about 3 more minutes. Serve chicken with pan sauce."]

* Per serving · 4 servings · Values may vary.

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