
Total Time
45 min
Servings
4
Calories
488
Difficulty
Medium
Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
Smash to a paste.
Add 3 tablespoons olive oil and stir to combine.
Rub chicken all over with paste, including between skin and breast meat.
Place on tray or platter, skin side up and cover loosely with plastic wrap.
Refrigerate at least 2 hours and up to 6 hours.
Remove from refrigerator 30 minutes before roasting.
Preheat oven to 450 F.
Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl.
Sprinkle over all sides of chicken.
Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.
Per serving (recipe makes 4 servings)
488kcal
Calories
24% Daily Value
39g
Fat
60% Daily Value
9g
Saturated Fat
56% Daily Value
3g
Carbohydrates
1% Daily Value
2g
Net Carbohydrates
1% Daily Value
0g
Sugar
0% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Place chicken, skin-side down, in skillet.
Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken.
Cook chicken over medium-high heat without moving brick or chicken, 10 minutes.
Rotate skillet occasionally, to ensure even cooking.
Remove from heat.
Using a spatula, turn over chicken, skin-side up.
Place in oven (without brick) and continue cooking until done, 20-30 minutes, depending on size of chicken.
Let rest 10 minutes before carving into serving pieces.
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