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Asian-Style Orange Chicken Roasted Under a Brick

If you don't have a brick, you can use a heavy ovenproof skillet wrapped in foil instead. If using a brick, wash and dry it, then wrap it in foil before placing on top of the chicken.

  • servings: 4




  • 2 oranges
  • 1 lime
  • 2 scallions, crushed with the flat side of a large knife
  • 3 garlic cloves, crushed with the flat side of a large knife
  • 1/4 cup soy sauce
  • 1/4 cup ponzu or rice-wine vinegar
  • 1/4 cup mirin (Japanese sweet rice wine) or honey
  • 1 whole chicken (3 to 4 pounds), rinsed and patted dry
  • Vegetable oil


  1. Step 1

    Place a large resealable plastic bag in a 9-by-13-inch baking dish. Using a vegetable peeler, peel strips of zest from 1 orange and the lime; transfer zest to bag.

  2. Step 2

    Juice zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal; shake to mix marinade.

  3. Step 3

    Using poultry shears, cut along sides of chicken backbone; remove. Add chicken to bag; seal. Refrigerate, turning occasionally, at least 2 hours or up to 12.

  4. Step 4

    Preheat oven to 425 degrees Fahrenheit. Heat a 12-inch cast-iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Brush chicken breast with vegetable oil. Flatten chicken, and place it, breast side down, in skillet. Roast chicken about 40 minutes.

  5. Step 5

    Remove skillet from oven. Pour a small amount of water into skillet; swirl to help loosen skin from bottom, if needed. Turn chicken over. Baste with pan juices; roast until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees Fahrenheit, juices run clear, and skin is crisp, about 5-10 minutes more.

  6. Step 6

    Let chicken stand 10 minutes. Just before carving chicken, squeeze juice from remaining orange over it. Carve chicken into at least 6 pieces, cut breasts in half.

Martha Stewart Living, March 2005



Reviews (6)

  • 26 Sep, 2013

    I have made this dish many times. It has such a great flavor. I highly recommend it.

  • 17 Aug, 2012

    I have not made this recipe yet but I do plan on it. Just saw it on TV this morning. It is identified as Chicken Roasted Under a Brick. I have watched the video and reread the recipe but do not find where they refer to using a brick wrapped in foil or another cast iron skillet. Please explain.

    I love Mad Hungry, tell my friends about it and would also like to know what shade nail polish Lucinda wears.

  • 19 Aug, 2011

    I made this for a birthday dinner for a group of my best girls and it was so great!! They have all made it many times since. It is a weekly dinner for us! I made it for my grown son and he thought it was fabulous!! Thanks Lucinda!

  • 6 Aug, 2011

    The chicken came out juicy and cooked much more quickly using this method. I only had time to marinate the chicken for 2 1/2 hrs, so I didn't get quite as much of the flavor that I would have liked. I'd recommend marinating longer. Also, I used a larger chicken which made it difficult to get into the ziplock bag. Be sure you have a large enough container or it can get messy. I substituted white wine vinegar for the ponzu, and honey for the mirin with no problems.

  • 28 Jul, 2011

    First of all, the chicken was just okay. Second, unless you cover this chicken with foil while it's cooking, be prepared to clean your oven afterward. What a mess!

  • 11 Apr, 2011

    My family LOVED this chicken! So easy, and the smell throughout the house was amazing! Love, love, Mad Hungry! Thanks, Lucinda!