i do that pollo al mattone (under a brick) all the time in the summer on the grill. Spatchcock the chicken, wrap a cement paver in aluminum foil, put the chicken on the grill off the fire, then put the brick on top. give it a turn about halfway through. skin is crisp and the meat is juicy.
Roasted a chicken over some new potatoes so the chicken fat fried the potatoes as it cooked. Served with some brussels sprouts roasted in duck fat. Accompanied by a bottle of Bernard Baudry 2010 Chinon Domaine.
Roasting a chicken is pretty much our Sunday night tradition. Is there a more perfect dish? I submit no.