Name: Crispy Chicken Under a Brick
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 3 servings
Cuisine: american
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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Crispy Chicken Under a Brick

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