Directions

1. In a medium bowl, mix together olive oil, lemon juice and zest, rosemary, sage, garlic, salt and pepper.
2. Using Super Shears, remove the spine from the chicken. Flatten it by placing it skin-side up on a cutting board and apply firm pressure to the breastbone.
3. Place the chicken, skin-side down, onto a baking sheet or into a baking dish. Rub the prepared marinade all over the chicken, including under the skin. Cover with plastic and marinate in the refrigerator at least two hours and optimally overnight.
4. Heat the oven to 475 F.
5. Wrap two bricks in foil and oil the side of the bricks that will be placed on the chicken (or you can use another skillet).
6. Preheat an ovenproof skillet over medium-high heat for about two minutes. Drizzle some olive oil into your skillet and wait approximately 30 seconds for the olive oil to heat up.
7. Place the chicken, skin-side down, into a skillet and place bricks on top of the chicken to evenly it weigh-down. Cook for approximately 5 minutes until the skin is browned.
8. Transfer the skillet into the oven and roast for 15 minutes.
9. Remove the skillet from the oven, remove the weights and flip the chicken so it is skin-side up. Place the bricks on the chicken once again and return to the oven to cook for an additional 10 minutes or until the thickest part of the breast reaches a temperature of 165 F and juices run clear.
10. While the chicken is cooking, melt the butter in a saucepan over medium heat. Add the onion and cook until translucent, approximately 5 minutes. Add the apples, rosemary, apple cider and salt.
11. Turn the heat down to medium-low, cover the saucepan and cook for 15-20 minutes, stirring occasionally, until the apples become soft and the sauce has thickened. Remove from heat.
12. Remove chicken from oven, remove the weights and let rest 5 to 10 minutes. Carve and serve with apple rosemary sauce, drizzled over the chicken.