Wash the chicken parts or whole chicken and pat dry with paper towels. If using a whole chicken ,remove the backbone and press down on the chicken to crack the breast bones. Remove the wing tips.
Next, salt and pepper both sides of the chicken. Place the chicken in a plastic bag, or a container. Combine all of the marinade ingredients and rub all over the chicken. Marinate in the refrigerator for at least an hour, or overnight.
Just prior to cooking, remove the chicken from the refrigerator and allow it to come to room temperature. If using a whole chicken tie the legs together with butchers twine.
Coat a large saute pan, a heavy duty skillet or roasting pan with olive oil. Lay the chicken skin side down in the pan. Place another heavy duty skillet or pan lid on top of the chicken along with the bricks and over moderate heat cook the chicken about 5-8 minutes to deeply brown the skin.
Flip the chicken over and cook the other side for 2 minutes. Flip it back over and place the whole thing (bricks and all) in a preheated 400° oven. Cook for about an hour - until the internal temperature reaches 160 degrees.
Remove from the oven and place the chicken on a platter and cover with foil to keep warm while you are making the pan sauce.
Take out some of the fat, then over medium heat de-glaze the roasting pan with 1/2 cup white wine, stir and allow this to reduce by half. Then add in 1 cup chicken broth, stir and simmer to incorporate all of the flavors and reduce the liquid to half. Spoon this flavorful sauce over the plated chicken.