Roasting chicken under bricks creates an evenly golden skin and moist, succulent meat. The bricks keep the chicken weighted down and somewhat flattened, which allows it to cook evenly and more quickly than if roasted whole. Brining the chicken keeps the flesh moist. Any number of vegetables can be roasted as part of this dish, but I prefer just tomatoes and shallots.

　　

Ingredients

serves 4 as a main course

　　1 (3- to 3 1/2-pound) chicken (preferably free-range)

　　

Brine

8 cups water

　　2/3 cup salt

　　2/3 cup sugar

　　4 cloves of garlic, thinly sliced lengthwise

　　2 sprigs thyme

　　2 sprigs rosemary

　　Kosher salt

　　1/2 teaspoon freshly cracked black pepper

　　1/4 cup olive oil, plus more for rubbing

　　1 1/2 pounds firm, ripe plum tomatoes, halved lengthwise

　　1 pound unpeeled shallots, halved lengthwise

　　

Step 1

Remove the giblets and any lumps of fat from the inside of the chicken. To brine the chicken, combine all the brine ingredients in a large nonreactive container and submerge the chicken completely. Refrigerate for at least 2 to 4 hours or overnight. Rinse and pat very dry inside and out, then let come to room temperature.

　　

Step 2

Prepare a hot fire (475° to 500°F) in a wood-fired oven. Push the embers off to the left rear of the oven and add a small log to maintain a low fire. The oven should be about 450°F when the chicken goes in. Double-wrap 4 bricks in aluminum foil.

　　

Step 3

Place the chicken, breast side down, on a work surface. With a pair of poultry shears, split the bird lengthwise along the backbone. Open it out and press down with the heel of your hand to crack the bone and flatten completely. Turn the chicken skin side up and, approaching from the edge, slide a finger under the skin of each of the breasts, making 2 little pockets. Create a pocket on the thickest area of each thigh. Shove herb sprigs and slivers of garlic into each pocket. Season the chicken liberally with salt and cracked pepper and rub with olive oil.

　　

Step 4

Using a sharp knife, make slits in the skin near the tail and tuck the wing tips in to secure. The bird should be as flat as possible to ensure even cooking.

　　

Step 5

Heat the olive oil over medium-high heat in a large cast-iron skillet until almost smoking. Place the chicken, skin side down, in the skillet. Weigh the chicken down with the foil-wrapped bricks. Place the skillet in the center of the wood-fired oven and roast until the skin is golden, about 15 minutes—you will hear the chicken sizzle. Remove the bricks and turn the chicken over. Replace the bricks, add the tomatoes and shallots, and return to the oven for 15 minutes or until the tomatoes and shallots are slightly blistered and the juices run clear when the thighs are pierced. Peel the shallots before serving.

　　

Step 6

Transfer the chicken to a platter and tent loosely with aluminum foil. Let rest for 10 to 20 minutes. Carve and serve warm or at room temperature, with the tomatoes and shallots and drizzled with the roasting juices.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.