Chicken Under a Brick

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This was my first time making chicken under a brick. I only gave it four stars because I did not cook it in the skillet the entire time. I finished it in a 400 oven after searing it for 8 minutes on top of the range. I then put the skillet in the oven for 30 minutes. After that time, I took it out, removed the bricks, turned the chicken, replaced the bricks and roasted for another 15 minutes. It was wonderful. The marinade made a wonder jus and the chicken was absolutely perfect - moist, tender with a crisp skin. Even the breast meat, which is usually my least favorite, was outstanding. This is going to be my preferred way to cook whole chicken.