This recipe originated in Lucca, Italy, it should always be made with the best olive oil available. I weight the chickens with a cast-iron pan and a couple of big rocks. The only problem is that handling the hot, heavy pan. This requires strength, so use both hands. This is the simplest and best method for producing a beautiful, crisp-skinned bird I specify rosemary here, which is delicious. But most herbs are equally wonderful. Try savory (in similar quantity); parsley, basil, chervil, chives (use twice as much) or tarragon, marjoram, or thyme (use half as much) Carbs: Zero carbs.