Spice Rubbed Chicken Under a Brick with Lemon, Mint and Cilantro

Directions

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. 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. 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. 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. 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. 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.