Recipes Ingredients Meat & Poultry Chicken Asian-Style Orange Chicken Roasted Under a Brick 3.2 (45) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 ¼ cup soy sauce ¼ cup ponzu or rice-wine vinegar ¼ cup mirin (Japanese sweet rice wine) or honey 1 whole chicken (3 to 4 pounds), rinsed and patted dry Vegetable oil Directions 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. 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. Rate it Print