Brick-Pressed Roast Chicken

Ingredients

• Flattened by the weight of a brick, the chicken cooks quickly and develops a lovely crisp skin. Wrap a brick in foil. Place in the oven and preheat to 250 degrees C

Method

1. Heat for at least 20 minutes
2. Use a Leg-quarter of chicken
3. Roughly chop a garlic clove and mix with approximately 15ml of Flippen Lekka Spice
4. Carefully slide your fingers under the skin of the chicken and spread half of the herb mixture over flesh
5. Rub the remaining herb mixture all over the outside of chicken
6. To cook chicken, heat a large frying pan over medium heat
7. Place chicken, skin-side down, in pan, then immediately weigh down with the hot brick
8. Place in the oven at 180 degrees C and cook for 20 minutes
9. Remove brick, turn chicken over, replace brick and cook for a further 20 minutes
10. Remove brick and transfer chicken to a plate to rest for 10 minutes
11. Garnish and serve