45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 187g
Price Per Serving: 1.55$
488kcal
Nutrition
Calories: 488kcal
Protein: 25.56%
Fat: 72.37%
Carbs: 2.07%
Ingredients
- 3 lbchickenwhole
- 4 garlic clove
- 0.3 cupcilantro leavesfresh
- 2 teaspoonssea salt
- 1 teaspoonlemon zestfinely grated
- 0.3 teaspoonsaffron threads
- 4 tablespoonsolive oil
- 1 tablespoonpaprika
- 1 teaspoonground cumin
- 0.5 teaspoonpepperblack freshly ground
- 0.3 teaspoonground pepperto taste
Equipment
- bowl
- frying pan
- oven
- plastic wrap
- aluminum foil
- spatula
- mortar and pestle
Directions
- 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.
- 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.
Nutrition Facts
Properties
Nutrition Score
14.592173913043%
Flavonoids
Taste
Nutrients percent of daily need