For the crispiest skin in no time at all.
Humans have been cooking with hot stones more or less since we first learned to control fire. Before metallurgy allowed for cookware made of copper, iron, and steel, and even before anyone had figured out how to turn clay into earthenware, we were heating stones to cook on—and sometimes under—them. They were nature's griddles, broilers, water boilers, skillets, and sheet trays.
Side-by-side tests had me leaning in favor of mincing. In the batches in which I crushed the garlic and bruised the herbs, but otherwise left them whole, their flavor never really reached a sufficient level in the chicken. In the ones for which I minced the aromatics, it did, and my worry about them burning turned out to be pretty much unfounded: I just scraped the marinade off before cooking as best I could, and the few remnants that did scorch did no real harm to the flavor of the chicken.
Another approach is to use actual bricks. You'll need a couple to cover the entire chicken, and it's best to wrap them in heavy-duty aluminum foil for easy cleanup. Many home cooks already own a cast iron pan, which is another good option for this recipe: It's naturally heavy and seasoned all over, which makes the bottom exterior just as good of a cooking surface as the interior .
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