Spice Rubbed Chicken Under A Brick With Lemon, Mint And Cilantro

1. 1

   Combine garlic, coriander, mint, one teaspoon salt, and lemon zest in a mortar with pestle. Smash to a paste. Add 3 tablespoons olive oil and stir to combine.

2. 2

   Rub chicken all over both sides with paste, including between skin and breast meat. Place on a tray or platter and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting.

3. 3

   Preheat oven to 475 F. Mix one teaspoon salt, paprika, cumin and black pepper together in a small bowl. Rub chicken all over with spice rub.

4. 4

   Heat one tablespoon olive oil in an oven-proof skillet over medium-high heat. Place chicken, skin-side down, in skillet. Place 1-2 bricks wrapped in foil (or cast iron pan or Dutch oven) over chicken.

5. 5

   Cook chicken over medium-high heat without moving brick until well browned, 10 minutes, occasionally rotating skillet to ensure even cooking. Remove from heat and remove brick.

6. 6

   Carefully turn chicken over in the skillet with a largy heavy-weight spatula or tongs, without piercing the skin. Transfer to oven (without brick). Bake until done, about 20-30 minutes, depending on size of chicken. Let rest, covered loosely with foil, 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.