Brick Baked Crispy Chicken

1 tbsp garlic clove, chopped
1 tsp paprika
1/2 ea lemon juice
3 fl oz olive oil
1 tbsp herbs de provence
1 ea whole chicken
1 tsp salt
1/2 cup water
1/2 tsp freshly cracked black pepper

1. Combine the garlic, lemon juice, herbs de provence, salt, pepper and paprika in a mixing bowl. Stir in 4 tablespoons of the olive oil and make a paste. Remove the backbone of the chicken by carefully cutting along both sides of the neck and tail. 2. Carefully cut the bone between the breasts so they flatten out. Rub the chicken completely with the herb and lemon mixture. Place the chicken in the marinade and in the refrigerator for 20 minutes up to 24 hours. 3. Heat the oven to 475F. Individually wrap 2 bricks in aluminum foil. 4. Place a large skillet (12-inches or more) over medium-high heat; add the remaining olive oil. When the oil is nearly smoking (2 to 3 minutes), place the chicken in the skillet skin side down. Place the bricks on top of the chicken so it is flat. Cook for about 5 minutes to brown the chicken well. Transfer the "bricked" chicken to the oven and cook for 15 minutes. 5. Remove the chicken and the bricks. Flip the chicken so it is skin side up. Return chicken to the oven and cook for another 12 to 15 minutes until the leg meat loses its reddish color. The skin should be dark golden brown and crispy. 6. When cooked, remove chicken to a plate to rest and collect any meat juices. Pour away and blot the excess fat from the skillet. Add the water and simmer to half the original volume. Add any collected juices from the chicken; bring to a simmer. Strain and serve with the chicken.

Weight Watchers Points: not yet calculated please check back!