Preheat oven to 400. Coat the bottom of the other pan with some oil and heat over high. Season the hen generously with salt and pepper. Make sure hen is open, legs tucked under, and lay into pan skin side down. Spray the bottom of another pan with oil - since I used cast iron I wrapped it in foil first then sprayed. Place that pan on top to weigh down the chicken. (This one is called brick chicken because you could wrap a brick in foil and put in the pan to weigh it down. The cast iron was heavy enough for me. ) Cook til the skin just starts to brown, about 5 minutes. (This is also the part I lost track of time, thus slightly charring it, whoops.)
Put the entire thing - chicken sandwiched between pans - into the oven and cook for about 15 minutes. Check to make sure it's done (juice runs clear). Remove chicken from pans. Now. This is where I stopped. I didn't make the sauce - I was lazy, not gonna lie. But just in case you want some, click the link above for her full recipe.
I ate the chicken as is. There was just the right amount of heat from the red pepper, and neither the paparika or cumin was too overpowering. Delightful. Roasted potatoes or cauliflower go well with it. I imagine some couscous and sliced almonds would be a great side, too.