Time: 1 hour.
Complexity: easily
Servings: 4

This amazing dish is widespread in America and Europe, but its true origin is Georgia and the well-known dish "chicken tapaka." Tapaka is the name of the pan that is placed on top of the flattened chicken as a press. The press (or brick) ensures maximum contact between the chicken's skin and the frying surface, resulting in a golden, crispy skin. While the recipe may seem complicated, it's actually incredibly simple and guarantees juicy meat and crispy skin, something that can be difficult to achieve with other cooking methods.

Ingredients:

• 3 chicken halves, breast bones and ribs left intact (0.7 kg - 0.8 kg each)
• 1 tbsp. l. olive oil
• 0.5 tbsp (75 g) butter
• 5-6 sprigs of thyme

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Partially debone the chicken halves, removing the wings, spine, and thigh bone. Rinse and pat dry. Refrigerate the chicken, uncovered, for at least 30 minutes to allow the skin to dry.
Step 2
• Season the chicken on both sides with salt and pepper. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the olive oil and butter.
  
  Place the chicken halves skin-side down in the pan and scatter thyme sprigs around them. Wrap a slightly smaller pan in foil and set it on top of the chicken. Place a brick or 2-3 heavy cans inside the pan to create a weight.
Step 3
• Brown the chicken for 3-5 minutes, then remove the top pan and check the skin; adjust the heat and rotate the pan if necessary to ensure even browning. Return the top pan and continue cooking until the skin is golden and crispy and the chicken is three-quarters cooked through, another 20-25 minutes. Remove the pan and carefully flip the chicken.
Step 4
• Cook for another 8-10 minutes, uncovered, until cooked through. Transfer to a cutting board and let rest for 5 minutes. Before serving, cut each chicken half in half.

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