Portuguese Feast Chicken

The nice thing about being a reporter is you get to explore for a living. When I moved to Rhode Island for my first real newspaper gig in 1995 I knew next to nothing about the state. With each assignment I learned something new. Some of those discoveries were delicious. Like this one. ​

One cornish hen, butterflied
tsp. rock salt
tsp. smoked paprika
tsp. fresh black pepper
tsp. red pepper flakes
One fresh lemon
Handful of fresh thyme
One tblsp. olive oil
Two garlic cloves, minced

Pat chicken dry with paper towels.
Sprinkle both sides with rock salt, black pepper, smoked paprika - make sure to get seasonings under skin, too.
Sit on rack over roasting pan and leave, uncovered in the fridge overnight.
Set oven to 400 degrees.
Add one tblsp. oil and red pepper flakes to sauté pan and bring to medium high.
Add chicken, skin side down, and brown.
Flip over and cook another five minutes.
Add thyme and half the lemon to pan and roast in oven until done – about 40 minutes.
While roasting the chicken, mix one tblsp. oil with the garlic, juice of the lemon, and a little zest. 
Let chicken rest five minutes after cooking. Add a little pan drippings to lemon mixture.
Butcher chicken and drizzle sauce.