Delicious Chicken Recipe

Over the weekend I made a great chicken recipe! I had seen Tyler Florence make it once and remembered it looked great, so I found the recipe via Food Networks website and it turned out great- moist and perfectly seasoned (and enough for two dinners!).


Brick Chicken


Ingredients:
2 Tbsp. cumin 
2 Tbsp. whole coriander
2 tsp. cinnamon
1 tsp. sweet paprika
1 tsp. cayenne
1 tsp. kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (Oh, this was an interesting experience...haha)
Extra-virgin olive oil (for the pan)


Directions:
Mix all spices together in a small bowl. Season with kosher salt. Stir in the olive oil and lemon juice. Easy enough, right? Rub mixture onto split chicken. Marinate for 4 hours (or overnight).
 
Preheat oven to 375 F.
 

Heat a large cast iron skillet over medium-high heat. When hot, add a extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (a brick wrapped in aluminum foil is the traditional way to prepare- hince the name "brick" chicken) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust (Remember to use a pot holder the handle gets HOT!). Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Super simple! My husband and I loved this. I made some quick cooking barley and a green salad. Try this it was super easy. You could change up the spice mixture and this would be great with oregano, basil, rosemary, or herbs de Provance.
 
 Enjoy!