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1
Cut off or have the backbone of the chicken cut off.
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2
Make a small incision through the flesh at the base of each chicken half.
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3
Push the leg end of each chicken half through this incision to hold the leg in place.
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4
Place each chicken half skin-side up on a flat surface and pound all over forcefully with a flat mallet or the bottom of a clean heavy skillet.
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5
Turn the chicken halves skin-side down, and with a small paring knife make one small incision in the breast portion.
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6
Make one more small incision in the leg portion.
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7
Insert one sliver of garlic, one small rosemary sprig and one small thyme sprig in each incision.
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8
Put the chicken pieces in a flat dish.
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9
Sprinkle the chicken pieces on all sides with salt and pepper.
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10
Sprinkle with one tablespoon of lemon juice and a half cup of olive oil, turning the pieces to coat well.
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11
Arrange the pieces skin-side up in the dish and arrange the lemon slices evenly over the skin.
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12
Scatter the remaining two rosemary sprigs and two thyme sprigs over the chicken.
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13
Cover with plastic wrap and refrigerate overnight.
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14
When ready to cook, preheat the oven to 500 degrees.
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15
Pour off and reserve the liquid from around the chicken pieces.
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16
Discard lemon slices and herb sprigs.
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17
Heat a large heavy skillet, preferably of black iron, until almost smoking.
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18
Pour the reserved liquid into the skillet.
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19
Immediately add the chicken pieces skin-side down.
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20
Scatter the garlic slices all around the chicken.
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21
Cover the chicken pieces with one heavy skillet that will fit comfortably inside the skillet in which they cook.
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22
(Chef Boulud uses bricks covered with foil to weight his chicken pieces.)
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23
If necessary, add more weights to the upper skillet to make the chicken lie as flat as possible.
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24
Cook over high heat about five minutes, until the skin is darker than golden brown.
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25
As the chicken cooks, lift the pieces to check the color of the skin.
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26
After five minutes, reduce the heat slightly and continue cooking about one minute.
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27
Remove the weights and turn the chicken pieces.
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28
Replace the weights and place the chicken in the oven.
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29
Bake 17 minutes.
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30
Remove the weights and turn the chicken pieces once more.
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31
Continue cooking about three minutes, or until the chicken is cooked through.
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32
In a small saucepan, combine the remaining one tablespoon of lemon juice, six tablespoons of olive oil, the minced rosemary and thyme leaves and salt and pepper to taste.
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33
Blend well and heat gently.
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34
Cut the chicken into serving pieces and serve the sauce on the side.
