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Cut the backbone out of the chicken, using kitchen shears. Lay the chicken flat and skin-side up on your work surface. Press down on the chicken to flatten it; you'll hear the bones crack. Season the chicken on both sides with salt and pepper.
Add the garlic, olive oil, wine, red pepper, parsley, rosemary, orange zest and juice, 1 teaspoon salt and 1 teaspoon pepper to a glass jar and shake it until fully mixed together. Lay out the chicken in a baking dish and coat with the marinade. Cover with aluminum foil and refrigerate for 1 hour.
Heat a wood-fired oven to medium-high heat, about 400 degrees F. Discard the marinade and add the chicken to a sheet tray, weighing it down with a brick. Cook, until the chicken is cooked through, or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F, about 1 hour.