• 3servings
  • 105minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole (3 pound) chicken

  2. 3/4 cup olive oil

  3. 2 oranges , juiced and zested

  4. 2 teaspoons cumin seed, toasted

  5. 1 teaspoon curry powder

  6. 1 tablespoon brown sugar

  7. 1 teaspoon minced garlic

  8. 2 tablespoons chopped parsley

  9. Salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


Send feedback