Crispy Chicken Under a Brick

1. 1

   Remove the backbone and split the chicken in half.

2. 2

   Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley.

3. 3

   Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.

4. 4

   Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes.

5. 5

   Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.

6. 6

   Remove the chicken from the marinade, season all over with salt and pepper.

7. 7

   Place the chicken halves in the skillet, skin side down.

8. 8

   Wrap 2 bricks in aluminum foil and set them on top of the chicken.

9. 9

   The weight will flatten the chicken resulting in a very crispy skin.

10. 10

    Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven.

11. 11

    Roast for 15 to 20 minutes.

12. 12

    Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

* Per serving · 4 servings · Values may vary.

No additional tips available.