Chicken 'under a brick'

Normally the chicken would be cooked in a wood-fired oven, actually under a brick, to flatten the chicken, and we have cooked it on a barbecue, using a brick on top of a flat tin that sits on the chicken. In this recipe the chicken is cooked in a heavy based pan and a large pot of water sits on the chicken as a weight.

(Serves 2)

Ingredients:

2 chicken Marylands (with leg and thigh)
2 sprigs fresh rosemary, torn
Salt and pepper
1 lemon
Olive oil or coconut oil for cooking

Directions:

With a sharp knife make 3 -4 diagonal slashes each side of the chicken Marylands (this allows the chicken to flatten)
Salt and pepper the chicken
Heat the oil in the pan, with high temperature, add the chicken, place the pot of water on top so that it is sitting on both pieces of chicken, and lower the temperature
Cook for about 10-15 minutes on one side
Turn chicken over, sprinkle the rosemary on the chicken and squeeze the lemon juice over it all
Cook for another 10-15 minutes on the other side, making sure the chicken is cooked right through with no pink (even at the bones)

Serve with vegetables or salad