Prepare your work station large cutting board, knives shears, paper towels, close at hand so you do not need to search for them and avoid cross contamination. Throughly wash and dry chicken.
Using a boning knife or other thin sharp knife remove the large two fatty nodes from the rear of the chicken.
Turn chicken breast side down and using "sharp" kitchen shears or scissors cut out backbone by cutting down each side of the spine. The ribs are thin and it cuts easily.
Turn chicken so wing are towards you use a large knife and split the breast bone with sharp rap from the palm of your hand. Not to hard cuts easily and you do not want to cut skin on bottom.
Loosen skin away from breast meat squeeze in some lemon juice and rub it in. Sprinkle lightly with kosher salt, paprika and rosemary.
Lay one large fresh leaf on each breast, use smaller leaf for each thigh.
Spray sauté pan with high heat cooking oil such as sunflower oil and pre-heat between medium and medium high.
Place seasoned chicken breast side up centered in large hot sauté pan.
Cover chicken and pan with a sheet of parchment paper, place large stew pot on top filled with tap water to act as a press. Cook undisturbed for 25 minutes.
Carefully remove pan & parchment paper so water from condensation does not fall into pan. Flip chicken recover with parchment paper and pot with weight on breast, thigh & legs. Cook for 25 minutes.
Reduce heat to medium cook 10 minutes remove. Let rest 5 minutes before serving
Serve with favorite sides and country style pan gravy.