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Italian Roast Chicken Under a Brick (Pollo Al Mattone)
  • 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling
  • Juice and zest of 1 lemon (about 2 tablespoons; 30ml juice), zest finely minced, plus lemon wedges for serving
  • 1 teaspoon red pepper flakes
  • Needles from one 8-inch rosemary sprig, finely minced
  • Leaves from 1 large sage sprig (about 8 leaves), finely minced
  • 4 medium cloves garlic, finely minced
  • One 4- to 5-pound (1.8 to 2.3kg) chicken
  • Kosher salt and freshly ground black pepper
  • Cooking spray, such as Pam, or other neutral oil, for greasing the equipment
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