Italian Roast Chicken Under a Brick (Pollo Al Mattone)

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½ 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

Directions at seriouseats.com

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