Preheat oven to 425°F (220°C). Butterfly the whole chicken by removing the backbone (spatchcock) and press the bird flat. Pat thoroughly dry with paper towels. Combine olive oil, minced garlic, thyme, rosemary, kosher salt and black pepper into a small bowl. Rub the mixture evenly under and over the skin and all over the exterior. Let rest at room temperature for 20–30 minutes while you prepare the pan and vegetables.

Heat the pan

Place a 12-inch cast-iron skillet or heavy ovenproof pan on the stovetop over medium-high heat for 3–4 minutes until very hot. Add 1 tbs olive oil and swirl to coat.

Sear the chicken

Place the chicken skin-side down in the hot pan. Sear without moving for 4–6 minutes until the skin is deeply golden and releases easily from the pan. Flip the chicken so it is breast-side up and arrange it centered in the pan.

Weight the chicken (under the brick)

Wrap an oven brick or heavy weight in two layers of foil. Place it directly on top of the chicken, pressing the bird flat. Transfer the skillet to the preheated oven and roast for 20 minutes under the weight. This flattens the bird for even browning and crispy skin.

Finish roasting

Remove the brick, return the skillet to the oven and roast an additional 10–15 minutes, or until the thickest part of the thigh reads 160–165°F (71–74°C) on an instant-read thermometer. Total roasting time should be about 30–35 minutes depending on chicken size. Transfer the chicken to a cutting board to rest for 10–12 minutes; reserve pan drippings in the skillet for the pan jus.

Veg & Char

Prepare the peppers and cipollini

While the chicken rests (or during the last 10 minutes of roasting), toss Jimmy Nardello peppers and peeled cipollini onions with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper so they are evenly coated.

Char the vegetables

Heat a second heavy skillet or use the same cast-iron pan wiped but still hot; set to medium-high. Add the peppers and onions in a single layer. Cook, turning occasionally, until the skins blister and develop charred spots and the onions are tender and caramelized, about 8–12 minutes. Transfer to a serving platter and keep warm.

Balsamic Chile Glaze

Make the glaze

In a small saucepan set over medium heat, combine balsamic vinegar, brown sugar, red chile flakes and honey. Bring to a gentle simmer and reduce until slightly syrupy, about 6–8 minutes, stirring occasionally. Off the heat, whisk in 1 tbs unsalted butter and a pinch of salt to gloss the glaze. Taste and adjust heat or sweetness as desired. Keep warm.

Glaze the chicken

When the chicken has rested, brush a thin layer of the warm balsamic chile glaze over the skin. Reserve some glaze for drizzling at service.

Pan Jus

Deglaze the pan

Place the skillet with reserved pan drippings over medium heat. Add the minced shallot and cook until softened, about 1 minute. Pour in the white wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes.

Finish the jus

Add the chicken stock and any accumulated resting juices from the cutting board. Simmer until slightly reduced and saucy, about 4–6 minutes. Off the heat, whisk in the cold cubed butter one piece at a time to emulsify and finish the sauce. Taste and season with salt as needed. Stir in chopped parsley.

Strain (optional)

For a silky jus, strain the sauce through a fine-mesh sieve into a warm gravy boat, pressing on solids to extract flavor. Keep jus warm until service.

Assembly & Service

Carve the rested chicken into quarters or slices. Arrange chicken pieces on a platter with charred Jimmy Nardello peppers and cipollini onions. Brush or drizzle additional balsamic chile glaze over the chicken and vegetables. Spoon pan jus alongside or lightly over the meat. Garnish with extra chopped parsley and a final grind of black pepper. Serve immediately.