This chicken is flavored by citrus, soy sauce, ponzu (a tangy Japanese sauce), garlic, and scallions -- all popular Asian ingredients. After the backbone is removed, the chicken marinates and is cooked flat under a brick to yield moist meat and crisp skin.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • Preheat oven to 425 degrees. 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.

  • 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, juices run clear, and skin is crisp, about 5-10 minutes more.

  • 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.

Cook's Notes

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.

Reviews (6)

45 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4
Rating: Unrated
09/26/2013
I have made this dish many times. It has such a great flavor. I highly recommend it. Georgene
Rating: Unrated
08/17/2012
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.
Rating: Unrated
08/19/2011
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!
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Rating: 4 stars
08/06/2011
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.
Rating: Unrated
07/28/2011
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!
Rating: Unrated
04/11/2011
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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