Moroccan Spiced Chicken Under A Brick

Make the paste: 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.

Prepare chicken: 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.

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.