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1
Rinse the chicken, pat dry, and remove any excess fat.
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2
Using kitchen shears, cut along both sides of the backbone and remove it.
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3
Press on the breastbone to break the bone and flatten the chicken.
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4
Place the chicken in a baking dish about the same size as a large skillet.
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5
Arrange the legs and wings so the chicken lies flat at a roughly even thickness.
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6
Tuck the garlic cloves under the skin of each breast and in between the legs and thighs.
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7
Squeeze the lemon halves over the chicken and rub the olive oil all over to coat.
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8
Place the lemon halves, cut side down, in the pan.
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9
Sprinkle the rosemary and salt and pepper to taste over the chicken, pressing lightly so the seasonings adhere.
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10
Cover and refrigerate for several hours or overnight.
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11
About 30 minutes before cooking, remove the chicken from the refrigerator and bring to room temperature.
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12
Preheat the oven to 400F.
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13
Heat a dry cast-iron or other large ovenproof skillet or grill pan over medium-high heat to just before the smoking point (see Know-how, page 147).
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14
Place the chicken in the skillet, breast side down, arranging and flattening the wings and legs; the meat should sizzle when it hits the skillet.
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15
Reduce the heat to medium and place another, slightly smaller cast-iron skillet on top of the chicken and cook, undisturbed, for 12 to 15 minutes, until the skin is golden brown and crispy.
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16
Flip the chicken, place the skillet back on top, and cook until crispy on the other side, 15 to 20 minutes more.
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17
Transfer the chicken to the oven and cook for 15 to 20 minutes more, until an internal thermometer inserted in the thickest part of the thigh reads about 165F and the juices run clear when the thigh is pierced with the tip of a small knife.
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18
Remove from the oven and season with additional salt and pepper, if desired.
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19
Place the chicken on a cutting board, loosely covered, and let rest for about 10 minutes.
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20
Cut into pieces and serve warm with lemon wedges to squeeze over the chicken.
