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1 (3 lb) whole chicken
3/4 cup olive oil
2 oranges, juiced and zested
2 tsp cumin seed, toasted
1 tsp curry powder
1 tbsp brown sugar
1 tsp minced garlic
2 tbsp chopped parsley
Salt and freshly ground black pepper, to taste
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 ¼ 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, and then transfer the weighted skillet to a preheated 450. 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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Category: Recipes
Prep Time: Cook Time: Total Time:
1 (3 lb) whole chicken
3/4 cup olive oil
2 oranges, juiced and zested
2 tsp cumin seed, toasted
1 tsp curry powder
1 tbsp brown sugar
1 tsp minced garlic
2 tbsp chopped parsley
Salt and freshly ground black pepper, to taste
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 ¼ 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, and then transfer the weighted skillet to a preheated 450. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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