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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
Asian-Style Orange Chicken Roasted Under a Brick

Source: Martha Stewart Living, March 2005


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

  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. 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. 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. 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.

Reviews (6)

  • gggirl712 26 Sep, 2013

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

  • Donna Stinerlvs2cook 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.

  • Loulette 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!

  • twoplus3 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.

  • BGWebster 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!

  • Melindas9 11 Apr, 2011

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

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