This Lemon Herb Chicken Under a Brick recipe is packed with fresh, smoky and tangy flavors, and this cooking method makes it the most succulent, delicious chicken of all time!
*You will need 1 or 2 bricks for this recipe. If you don't have any, you can also use heavy rocks or a second heavy, oven proof skillet.
Spatchcock the chicken: Place the chicken on a clean, dry surface, breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with kitchen scissors or a boning knife. Discard the backbone. Then, with care, open the chicken like a book, exposing the cavity of the bird. The breast bones might crack a bit and that's okay. Now turn the chicken over, breast side up.
If you can't find lemon verbena, you can just use more of the other herbs.