There’s nothing better for dinner than a roast chicken.  But hey, aren’t you tired of roasting the whole bird?  I feel ya.  One of my favorite Brooklyn restaurants, Marlow and Sons, get’s props in the current issue of Saveur for it’s “brick chicken” which is mighty tasty and easy to make.   Ingredients?  A chicken and some vegetable oil along with salt and pepper.  Put in a pan over ingredients with another pan and a heavy weight (brick) on top and voila.

Brick Chicken - Recipe - Saveur.com