Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf

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   ["Preheat the oven to 375 degrees F.", "Place the chickens on a work surface and using kitchen shears, cut out and remove the backbones.", "With a sharp knife, cut each bird in half through the breast.", "Remove the breast and rib bones.", "Cut away the wing tip and second joint of each wing bone, leaving the last joint intact.", "Cut into the thigh and remove the bone.", "Season the chickens on both sides with the Essence.", "Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.", "Place the chickens skin side down in the hot pans and sear for 6 minutes.", "Remove from the heat.", "Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.", "Roast for 16 minutes.", "Remove from the oven and carefully turn the chicken halves with tongs.", "Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.", "Remove from the oven.", "Divide the pilaf among 4 large dinner plates, and arrange one chicken half in the middle of the pilaf.", "Spoon the sauce over the chickens and serve with the vegetable brochettes.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.