Moroccan Spiced Chicken Under A Brick

Ingredients: 1 whole chicken (3-4 lb.), backbone removed, butterflied,4 garlic cloves,1/4 cup fresh cilantro leaves,2 teaspoons sea salt,1 teaspoon finely grated lemon zest,1/4 teaspoon saffron threads,4 tablespoons olive oil,1 tablespoon paprika,1 teaspoon ground cumin,1/2 teaspoon freshly ground black pepper,1/4 teaspoon cayenne, or to taste
Instructions:

1. Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
2. Smash to a paste.
3. Add 3 tablespoons olive oil and stir to combine.
4. Rub chicken all over with paste, including between skin and breast meat.
5. Place on tray or platter, skin side up and cover loosely with plastic wrap.
6. Refrigerate at least 2 hours and up to 6 hours.
7. Remove from refrigerator 30 minutes before roasting.

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