Pressing chicken underneath a weight—whether a heavy skillet or a couple of foil-wrapped bricks—pushes the skin against the hot pan, which produces a beautifully burnished exterior. Smaller birds can be cooked this way. Keep in mind that they will cook faster, so have an instant-read thermometer at the ready to test for doneness.

Spatchcock:

Loosen the skin around the breast and thighs and spread underneath:

Sprinkle all over with:

For crispier skin and thorough seasoning, place the chicken on a rack set over a rimmed baking sheet and let it sit overnight, uncovered, in the refrigerator. Position a rack in the center of the oven. Preheat the oven to 450°F.

Set a 10- to 12-inch ovenproof (preferably cast iron) skillet over medium-high heat for several minutes. Add to the skillet, swirling to coat:

Place the chicken skin side down in the skillet, loosely cover with a small square of foil, and place a second heavy, ovenproof skillet or weight on top. Cook, undisturbed, for 5 minutes, then transfer the skillet to the oven and roast for 15 minutes. Using sturdy oven mitts, remove the chicken from the oven and take the second skillet or weight off. Discard the foil and slide a spatula underneath the skin to make sure it is not sticking to the skillet. Carefully flip the chicken skin side up and return the skillet to the oven, uncovered. Roast until the skin is deeply browned and the internal temperature of the breast reaches 155°F, 20 to 25 minutes more. Transfer the chicken to a platter and let rest for 10 minutes. As the chicken rests, make, if desired:

Or place the skillet over medium-low heat and gently fry in the pan drippings:

Cut the bread slices in half. Cut the chicken into pieces and serve over the bread, if using; if you have not made a pan sauce, sprinkle the chicken with the juice of one or both of the zested lemons left from making the rub before serving.