Special equipment: 4 bricks covered in aluminum foil
Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
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