Butterflied chicken weighted down by a brick is a traditional Tuscan method that results in quick cooking and crispy skin. If you don't have a grill you can do this in a skillet. If you don't have a grill or a brick, you can even enlist two skillets. One to cook the chicken, the other to press it down. And for more ideas and links on how to butterfly (or spatchcock) a chicken like this, check out this post: Word of Mouth: Spatchcock. You can also ask the butcher to butterfly the chicken for you.