Bacon-wrapped Roasted Chicken

adapted from Gourmet magazine

Butcher the chicken to make it flat (either by cutting out the back or by following the Gourmet magazine description (which we did).

Marinade for 2 hours in:
3 T Green Mango (vadu mango) pickle
3 crushed garlic cloves
4 T olive oil
3 T pimenton
3 sprigs of fresh oregano, roughly chopped
1 T ground cumin
pinch of allspice
juice of 2 limes
3 sprigs cilantro, roughly chopped
1/2 cup tomato juice

Drape 3-4 strips of bacon over the bird. Put in a roasting pan and weigh down with 2-3 tin-foil covered bricks. Cook for 45 minutes at 500 degrees.