Making this tonight and I'm really excited. Chicken Under a Brick:
http://www.taunton.com/finecooking/...nder_brick.aspx

Here's the instructions on how to debone it and such, although I'm just using a half chicken that I got from the store (I like dark meat and DH likes light, so half a chicken is a perfect meal for us ):
http://www.taunton.com/finecooking/pages/c00138.asp

I'm also making cauliflower with a roasted red pepper sauce. Recipe:
1 red bell pepper
1 tablespoon white wine vinegar
1 clove garlic, roughly chopped
1.5 tablespoon olive oil

roast the bell pepper at 350 for one hour. remove from oven and wrap in foil and let it cool. remove the skin and the seeds and put in the food processor

heat the vinegar and garlic together in a small saucepan for several minutes, then strain the vinegar into the food processor. add the oil as well.

process until smooth (this is the end of the actual recipe, although for my sauce I also added a small pinch of sea salt and a small pinch of red pepper flakes)