In a bowl, combine the olive oil, rosemary, sage, garlic, red pepper flakes, 1 ½ teaspoons salt, the pepper, and lemon zest. Pat the chicken dry and place it in a baking dish. Rub the herb mixture all over the chicken, cover, and refrigerate for at least 2 hours and up to 24 hours.

Double-wrap the bricks in heavy-duty foil (this is your workout for the day). Heat a large cast-iron skillet over medium-high heat until hot. Add the canola oil, then add the chicken, skin side down, and weigh it down with the bricks. (If they don't all fit comfortably, use 2 pans, or cook in batches). Cook, without moving the chicken, for 7-9 minutes, or until the underside is crisped and mahogany brown (don't lift it, which means to be a more patient person than me). Remove the bricks, flip the chicken, weigh it down with the bricks again, and continue to cook until the underside is browned and the meat is cooked through, 7-9 minutes. (If the skin on the first side seeemed too dark, reduce the heat to medium). To check if the meat is done, pierce the thickest part with a knife; if the juices that come out have no pink, it's done.)

Remove the chicken from the pan, add the quartered lemons, and sear until slightly charred and caramelized, about 2 minutes per side. Serve the chicken with more salt to taste and the charred lemons for squeezing.