Spatchcock 1 whole chicken, about 1.5kg, and flatten it lightly with a meat mallet.
Finely chop 6 sage leaves, the leaves of 3 rosemary sprigs, and 1 garlic clove. Mix with 20g of coarse salt, 4g of cayenne pepper, and 2 tablespoons of extra virgin olive oil, and rub all over the chicken, inside and out.
Heat a little olive oil in a large heavy skillet over low heat. Cook the chicken under a heavy weight for about 25 minutes on each side, until the thickest part reaches 165°F / 74°C.
