Bricked Chicken Served On A Bed Of Spinach With Pancetta Dressing

Directions

1. Place chicken halves in a large bowl or possibly a large baking dish. Add in herbs, salt and pepper, 3 Tbsp. lemon juice, 2 Tbsp. extra virgin olive oil, and garlic. Toss well and marinate in the refrigerator for 2 to 4 hrs.
2. Remove chicken from marinade and throw away garlic slices.
3. Pour 2 Tbsp. of canola oil into your largest heavy frying pan over medium high heat (If you have 2 large pans, you can do all 4 halves at the same time). Place 2 chicken halves, skin-side down in the pan. Place a brick on top of each chicken half (the brick helps press the skin to the bottom of the pan ensuring uniformly crispy skin). Fry for approximately 10 min, or possibly till skin is golden and crispy. Remove bricks, turn chickens, place brick back on top, and fry for approximately 10 more min, or possibly till chickens are cooked throughout. Let chicken rest for 5 min.
4. While chicken is resting, in a saute/fry pan over medium high heat, add in 1 Tbsp. extra virgin olive oil and the pancetta. Cook till crispy, then add in 3 Tbsp. extra virgin olive oil, 2 Tbsp. lemon juice, salt and pepper to taste. Stir. Plate spinach, then top with a chicken half. Pour hot pancetta dressing over spinach and chicken.