Author Notes
This dish makes a terrific weeknight meal or a very vency dinner party presentaiton with a minimal of work. Can be as spicy as you wish. —jwolfsthal
Ingredients
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1
Whole Chicken, 4-5 lbs
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1 tablespoon
butter
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2 tablespoons
oilve oil
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1 teaspoon
salt
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1 teaspoon
black pepper
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1 teaspoon
chili powder
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1 teaspoon
coriander seeds
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1 teaspoon
paprika
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.5 teaspoons
cayenne pepper (optional)
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1 teaspoon
celery seeds
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.5 teaspoons
fennel seeds
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1
large lemon, juiced
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1
brock, wrapped in Aluminum foil (or heavy cast iron pan)
Directions
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wash and clean chicken.
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cut out back bone from chicken and press flat, breaking wishbone.
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put all spices in a grinder, or mortar and pestle and mix.
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add 1 TBSP olive oil to make a thick paste
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melt 1 TBSP butter and 1TBSP oil together and then run all over chicken, under and over skin and both sides.
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dust chicken with spice misture both sides and under skin
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place Chicken Skin-side down in pre-heated 375 degree oven on baking sheet. place heavy object (brick, pan, etc) on top of chicken.
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after 20 minutes, turn chicken over, replace heavy object and roast until done. Takes less than an hour.
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* NOTE - This dish is even better on the grill - roast skin side down for 10 minutes and then turn over and finish - done in 30 minutes or less.
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take out of over and spinkle lemon juice over chicken, serve.
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