Using kitchen shears, cut down both sides of chicken and remove and discard backbone.
Cut through breastbone from the inside until chicken lays flat.
Season chicken on the inside with salt, pepper, and favorite herbs.
Season chicken on the outside with salt and pepper only.
Let chicken sit with breast side up for 20 min at room temperature.
Pat dry on breast side only.
Then brush lightly with oil and reapply salt and pepper.
Place chicken breast side down in a heated 12-inch cast iron dish.
Place bricks on top to evenly weigh down chicken.
Bake chicken in 425° brick oven for 25 min.
Remove bricks.
Turn chicken over (breast side up) and cook another 5-10 min until chicken temp reaches 165° and juices run clear.
Remove from oven.
Let sit for 5 min covered with foil to reabsorb and distribute juices back into chicken. Delicious!
