Roasted Spice-Rubbed Chicken Under a Brick


  • 1 whole chicken (about 3 ½ pounds), halved, back and breast bones removed (leave the rib bones)
  • 1 tablespoon ground cumin
  • 1 tablespoon coarse sea salt or kosher salt
  • ½ tablespoon ground cinnamon
  • ½ tablespoon ground allspice
  • Lemon wedges for serving
  • ½ tablespoon freshly ground black pepper
  • + 3 more ingredients
    • ½ tablespoon ground turmeric
    • 2 tablespoons extra virgin olive oil
    • Chopped fresh cilantro for garnish

1. Rinse the chicken and pat dry with paper towels. In a bowl, mix together the cumin, salt, cinnamon, allspice, pepper, and turmeric. Pat the mixture onto the chicken and wrap it tightly in plastic wrap. Refrigerate for 12 hours. 2. Remove the chicken from the refrigerator 1 hour before cooking...

View full recipe at SpringPad


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