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1
Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this).
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2
Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down.
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3
Pour lemon juice over chicken and turn over completely to coat both sides.
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4
Finely mince rosemary, thyme, and garlic together on a cutting board with the salt.
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5
Transfer to a small bowl or measuring cup and add paprika.
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6
Pour in olive oil and mix well.
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7
Pour half of mixture over chicken in container, rubbing it into meat.
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8
Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin.
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9
Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
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10
Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
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11
Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken.
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12
Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks.
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13
Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more.
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14
To serve, cut into leg and breast portions.
