4 bone-in chicken breasts
Kosher salt to taste
2 T. Spanish paprika
2 t. Ground cumin
2 t. Ground mustard
2 t. Ground fennel seed
1 t. Pepper
3 T. Olive oil

Preheat oven to 425. Dry chicken. Season it aggressively with salt. Combine the remaining dry ingredients in a small bowl and rub mixture all over the skin of the breasts.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When the oil is shimmering, put the breasts in the pan, skin side down.
Let cook undisturbed until the skin is golden brown. Approx. 6-8 minutes.
Turn the breasts over, and place the pan in the preheated oven. Roast until chicken is golden brown all over and the meat is cooked through. Approx. 12-15 minutes.

Serve with Mint Sauce.

From NYTimes magazine, by Bobby Flay, July 2014

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