Crisp Pan-Roasted Chicken with Anchovies, Capers and Lemon
In this riff on chicken under a brick, chef Chris Cosentino flattens the bird before roasting it. He finishes off this deeply savory dish with a luxurious pan sauce.Weighting down a butterflied chicken with a heavy pan makes it cook much faster; pressing the chicken into the hot skillet also yields crisp, crackling skin. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.