Brick Chicken with Red Chimichurri Sauce

2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon brown sugar
1/2 split chicken
1 roasted red bell pepper
3 tablespoons canola oil
1 clove garlic, chopped
1 shallot, chopped
1 cup fresh parsley
Juice of 1 lemon
6 sun-dried tomatoes, chopped
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/3 cup olive oil
Salt and pepper, to taste

For Chicken:
Combine all the spices and sugar in a small bowl and stir together with a fork until completely blended. Place the chicken on a plate and generously season both sides with the spice mixture. Rub the mixture into both the skin and the meat. Cover with plastic and place in the refrigerator for at least 2 hours, or as long as overnight.

Preheat oven to 350 degrees. Heat canola oil in a large cast iron or heavy bottomed skillet over medium heat. Add chicken, skin side down. Place another skillet on top of the chicken and place a brick or teakettle filled with water on top to weigh down the chicken. Cook for 5 minutes until skin is browned. Flip the chicken, weigh it down again with the other skillet and place in oven. Bake for 20 to 25 minutes or until a thermometer inserted in thigh registers 165 degrees. Remove to platter and let rest for 5 minutes. Serve with chimichurri sauce.

For Chimichurri Sauce:
Combine all chimichurri ingredients in a blender. Pulse until blended. (The mixture should be pureed but slightly chunky rather than entirely smooth.) Taste and add salt and pepper as desired. Serve with chicken.

“Recipe from the Cooking with Team USA series, used with permission from the U.S. Olympic & Paralympic Committee”