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Gallery Asian-Style Orange Chicken Roasted Under a Brick Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

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.

Gallery Asian-Style Orange Chicken Roasted Under a Brick

Recipe Summary Servings: 4

Asian-Style Orange Chicken Roasted Under a Brick

Asian-Style Orange Chicken Roasted Under a Brick

Asian-Style Orange Chicken Roasted Under a Brick

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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 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

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.

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)

 Add Rating & Review     45 Ratings   5 star values:        6    4 star values:        12    3 star values:        15    2 star values:        8    1 star values:        4

Reviews (6)

Add Rating & Review     45 Ratings   5 star values:        6    4 star values:        12    3 star values:        15    2 star values:        8    1 star values:        4

Add Rating & Review

45 Ratings 5 star values: 6 4 star values: 12 3 star values: 15 2 star values: 8 1 star values: 4

45 Ratings 5 star values: 6 4 star values: 12 3 star values: 15 2 star values: 8 1 star values: 4

45 Ratings 5 star values: 6 4 star values: 12 3 star values: 15 2 star values: 8 1 star values: 4

  • 5 star values: 6 4 star values: 12 3 star values: 15 2 star values: 8 1 star values: 4

    Martha Stewart Member     Rating: Unrated       09/26/2013   I have made this dish many times. It has such a great flavor. I highly recommend it. Georgene  

Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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!

    Martha Stewart Member

    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

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!

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: 4 stars

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!

All Reviews for Asian-Style Orange Chicken Roasted Under a Brick

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Asian-Style Orange Chicken Roasted Under a Brick

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest