1 chicken, about 3 1/2 pounds
Kosher salt and pepper
4 cloves garlic, pasted or grated
4 sprigs rosemary, chopped
2 lemons, zested then cut in half
2 teaspoons coarse black pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 cup or so white wine
Olive oil, for drizzling
1 14-ounce can of cannellini beans, drained and rinsed
1 small onion, chopped
1 head escarole, washed and chopped
Using poultry shears, cut along either side of the chicken’s backbone and completely remove. Open it up, turn it over and press down on breastbone to crack and flatten. This is called spatchcocking a chicken.
Season the chicken on each side liberally with salt and store uncovered in shallow dish on the bottom shelf of your refrigerator overnight.
Preheat oven to 475°F. Wrap a brick with foil.
Loosen skin from the back of the chicken under breasts and thighs/legs. Make a paste of garlic, salt, 1 teaspoon pepper, chopped rosemary, lemon zest and EVOO. Using your fingers, spread the mixture under skin.
Heat a large, cast-iron skillet over medium-high heat. Coat chicken skin with olive oil and place the chicken, skin-side down in the pan and top with the foil-wrapped brick. Cook 3 minutes then transfer skillet to oven and roast for 15 minutes. Remove brick and turn bird, add halved lemons to pan and a big splash of white wine. Roast 10 minutes more then remove chicken to a cutting board to rest. Carve chicken and douse with the juice of the caramelized lemon halves.
For the escarole, add a drizzle or two of olive oil in a skillet and sauté the beans and onions until tender-crisp; wilt in escarole. Season with salt and pepper, and douse with caramelized lemon juice from the chicken.
Serve chicken with escarole and beans alongside.