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1
Butterfly the chicken by cutting down both sides of the backbone with poultry shears or heavy, sharp scissors and removing the backbone (freeze it to use for ).
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2
Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can.
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3
Pat dry.
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4
Rub the chicken with olive oil, then rub salt all over the bird, then rub with pepper.
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5
Line a plate with paper towels and set aside.
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6
Place the bacon in an enameled cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes.
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7
Remove with a slotted spoon to the paper-towel-lined plate to drain.
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8
Carefully add the chicken to the pot, skin side down.
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9
Place a foil-wrapped brick (see the What to buy note above) on the chicken to press it against the bottom of the hot pan.
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10
Cook over medium heat until golden brown, about 15 minutes.
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11
Remove the brick, carefully flip the chicken using tongs, and pour the rose around the chicken.
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12
Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160 degrees F to 165 degrees F, about 15 minutes more.
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13
Remove the chicken from the pot and set it on a clean cutting board.
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14
Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces.
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15
Pour the sauce from the pot into a fat separator and discard the fat (alternatively, you can pour the sauce into a bowl and skim off the fat).
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16
Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine.
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17
Add the chicken and stir to coat in the sauce.
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18
Serve hot.
