This chicken is incredibly crispy and intensely flavorful, making it an exciting alternative to milder roast chicken recipes. Weighting the chicken ensures that each piece is of the same thickness, so they cook quickly and evenly. The weight also causes the fat under the skin to render, melting out and leaving the skin deliciously crisp.
When you buy the chicken for this recipe, ask your butcher to remove the back and breast bones and halve the bird so that there is a drumstick and wing on each side.
