Crispy Chicken Under a Brick

Total Time:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min

Yield:
3 servings

Ingredients
  • 1 whole (3 pound) chicken
  • 3/4 cup olive oil
  • 2 oranges, juiced and zested
  • 2 teaspoons cumin seed, toasted
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper, to taste
Directions

Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.

Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.

Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.

Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.


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    Northern Italian-Style Chicken Under a Brick

    Recipe courtesy of Emeril Lagasse