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1
Preheat oven to 400F.
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2
Toast spices in a medium saucepan over low heat until fragrant.
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3
In a clean spice grinder or coffee grinder, blend spices until fine.
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4
Season with kosher salt.
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5
Prepare chicken by splitting it down the back and removing the backbone, breastbone and rib cage.
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6
Lay the chicken out flat and rub the blended spices all over.
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7
Marinate for at least 4 hours, can be overnight.
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8
Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat.
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9
When hot, add olive oil and place the chicken skin side down in the pan.
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10
Cover it with a second cast iron pan (you could also a more traditional aluminum foil-wrapped brick) immediately so the skin doesn't have time to contract.
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11
Reduce the heat to medium and cook for 10-15 minutes until chicken is golden brown and has a nice crust.
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12
Remove the top weight and turn the chicken over.
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13
Re-cover with the top weight and finish cooking in the oven for another 20-30 minutes.
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14
Internal temperature between the leg and thigh should reach 165 F when cooked through.
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15
While chicken is cooking, combine cilantro, mint, green onion, yogurt, honey, lemon juice, extra-virgin olive oil, salt and pepper in a blender.
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16
Blend until mixture is fully combined and has a smooth consistency.
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17
Serve the sauce on the side.
