Seasoned simply with sea salt and black pepper, this chicken sears skin side down beneath a foil-wrapped brick, the weight pressing it flat and crisp before finishing in a hot convection oven.
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Heat convection oven to 400°F.
Season chicken with salt and pepper.
Heat oil in 10-inch sauté pan over high flame. When oil is hot but not yet , add chicken, skin side down. Place foil covered brick on top of chicken. for 5 minutes .
Transfer pan to oven and cook for 20 minutes . Remove from oven and remove brick.
Turn chicken skin side up, and carefully pour off excess fat.
Transfer pan back to oven for additional 5-10 minutes , with fan turned to high.
Serve immediately.
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