Crispy Roast Chicken “Under a Brick” with Garlic Sauce (Milk Street)

1 1/2 teaspoons ground coriander

4-pound whole chicken (any size is fine as long as it fits in a pan)

1/2 teaspoon granulated garlic

1 1/2 teaspoons Kosher salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon oil

2 tablespoons salted butter

8 medium garlic cloves, peeled and chopped

2 cups low-sodium chicken broth

1/8 to ¼ teaspoon cayenne pepper

2 tablespoons lemon juice

1/4 cup lightly packed fresh cilantro, chopped

In a small bowl, stir together coriander, granulated garlic, 1½ teaspoons salt and ½ teaspoon black pepper.

Place the chicken, breast side down, on a cutting board. Remove the backbone by cutting along both sides of it (use kitchen shears if you have them). Turn the chicken, breast side up, and press down firmly with the heel of your hand to crack the breast and flatten the chicken.

Rub the spice mixture deeply into the skin. Allow to stand, uncovered, at room temperature for 30 to 45 minutes.

Meanwhile, place an oven rack in the lowest position and heat oven to 450-F.

After the chicken rests, pat the skin dry with paper towels.

Coat a 12-inch oven-safe skillet with oil and place over medium-high heat. When the oil starts to smoke, place the chicken, breast side down, in the pan. Cover the bottom of the weight source with foil and place on top of the chicken.

Reduce to medium and cook until the skin is golden brown, 10 to 15 minutes, checking every 5 minutes to ensure even browning.

Transfer the chicken to a plate. Discard any fat in the skillet.

Place the chicken, breast side up, back into the pan and place in the oven. Roast until the thickest part of the breast reaches 160-F, 25 to 35 minutes. Remove the pan from the oven and slide an oven mitt into the handle. Transfer chicken to a cutting board (keep the juice in the pan) and let rest while you make the sauce.

For the sauce: Set the skillet with all the chicken juice over medium-high heat. Add butter and garlic; cook, stirring occasionally, until the garlic is lightly browned, about 2 minutes.

Add the broth and bring to a simmer, scraping the bottom of the pan; cook until the garlic is softened and the mixture is reduced to about ¾ cup, 15 minutes. Remove from heat.

Using a silicone spatula, mash the garlic until almost smooth. Stir in the cayenne, lemon juice, and cilantro, then transfer to a serving bowl.