Directions

1. 1

   In a blender, combine the chopped garlic, white vinegar, olive oil, kosher salt, fresh parsley, paprika, black pepper, and ½ cup of the vegetable oil. Blend until the mixture is completely smooth and well combined. Place the halved chicken in a large resealable plastic bag and pour the marinade over both pieces, ensuring they are fully coated. Seal the bag and refrigerate for 1 to 3 days, turning the bag occasionally to maintain even coverage.

2. 2

   Remove the chicken from the marinade and discard the liquid. Pat the chicken pieces dry on all sides using paper towels to remove excess moisture. Place the chicken on a plate and let it rest, uncovered, at room temperature for 1 hour before cooking.

3. 3

   Preheat your oven to 400°F. Heat the remaining ½ cup of vegetable oil in a large cast-iron skillet over medium heat until the oil shimmers. Place one chicken half skin side down in the hot oil. Set another cast-iron skillet or heavy pot directly on top of the chicken half, and place a couple of cans or other heavy weights on the top skillet to press the chicken down firmly. Cook for 15 to 20 minutes, until the skin is deeply browned and crisp. Transfer the cooked chicken half to a wire rack set inside a rimmed baking sheet. Repeat this process with the remaining chicken half using the same oil, then top it with the weighted skillet and cook until the skin is similarly browned and crispy.

4. 4

   Place the baking sheet with both chicken halves (skin side up) into the preheated 400°F oven. Roast for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, indicating the chicken is fully cooked through. Transfer the chicken to a cutting board and allow it to rest for 15 minutes before slicing and serving.