This chicken under a brick was inspired by a perennial favorite at Oleana restaurant in Cambridge, Massachusetts. Chef Ana Sortun creates a roulade of both light and dark meat, seasoned with lemon confit and wrapped in chicken skin that renders and crisps perfectly cooked under a weight. For our simplified version, we spatchcock a whole bird, then slip softened butter mixed with lemon zest and sumac between the skin and meat. In a skillet and pressed with a heavy pot, the skin side of the chicken browns beautifully before the bird is flipped and finished in the oven.
