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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By Lulugurl84
on May 05, 2012
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LOVE LOVE LOVE IT!! It is a regular in our house!!
By chefaldo
on February 15, 2012
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Crispy Chicken Under a Brick -
Une: Marinate the chicken as in the above recipe. Due: The cooking time should be at least 15 min. or until golden brown in the skillet. Tre: Then turn over in the same skillet, weigh down with bricks or with a smaller kettle filled with water and the outside lined with aluminum foil (its the weight that counts! and cook for another 15 to 20 minutes until done. The skin will be, not mushy, not crackling, but perfect! No oven needed. If you want a more crisper chicken (oh well then put in the oven at 450 for 5-10 minutes, It may be too dry after this, but give it a go if that is what you like! Buon Appetito!
By poc785
Carol Stream, IL
on September 21, 2010
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I didn't make this recipe exactly as it's written (I only used one large orange so maybe I missed out on some flavor there but it was still tasty. Not too difficult, can be made ahead of time and marinated throughout the day and cooked after work pretty easily. THE BRICKS NEED TO PREHEAT. I had them in the oven for about an hour as I cooked some brown rice before hand so they were good and hot when it came to putting them on top of the chicken. Give them more than simply what it takes to preheat the oven for this dish. You oven will let you know when the air inside of it is at the correct temperature, but it takes longer for the heat to move into any kind of mass. The pan can get very heavy if using cast iron and a couple of bricks (just a friendly heads up. Lastly another review said they reduced the marinade into a sauce. Sounds good but I think that can be dangerous so be careful. Maybe bring the sauce to the temperature where poultry is considered safe, or avoid that step all together. All in all I'd make this again.
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