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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
- 1 Whole Chicken, 4-5 lbs
- 1 tablespoon butter
- 2 tablespoons oilve oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- .5 teaspoons cayenne pepper (optional)
- 1 teaspoon celery seeds
- .5 teaspoons fennel seeds
- 1 large lemon, juiced
- 1 brock, wrapped in Aluminum foil (or heavy cast iron pan)
- wash and clean chicken.
- cut out back bone from chicken and press flat, breaking wishbone.
- put all spices in a grinder, or mortar and pestle and mix.
- add 1 TBSP olive oil to make a thick paste
- melt 1 TBSP butter and 1TBSP oil together and then run all over chicken, under and over skin and both sides.
- dust chicken with spice misture both sides and under skin
- place Chicken Skin-side down in pre-heated 375 degree oven on baking sheet. place heavy object (brick, pan, etc) on top of chicken.
- after 20 minutes, turn chicken over, replace heavy object and roast until done. Takes less than an hour.
- * 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.
- take out of over and spinkle lemon juice over chicken, serve.
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