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To prepare the brick, you can use a heavy pan or meat weight, but a brick is ideal for its weight and size. Wrap the brick tightly in foil and place it in the oven while it preheats. This step is crucial; using a room temperature brick can lead to sticking and uneven cooking. Make sure to change the foil between uses and place the brick seam side up to prevent tearing.
For seasoning, keep it simple by rubbing salt and pepper under the skin, or use your preferred spice blend. At Hearth, where I learned this technique, we used minced sage, rosemary, and lemon zest under the skin. Avoid using raw garlic as it can burn and become bitter.
Preheat the oven to 450°F, or 425°F if using convection. For a 3 lb chicken, it will take about 42 minutes to cook, plus an additional 5 minutes for basting. Keep the burner on medium to medium-low heat towards the end to prevent the skin from burning.