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Ingredients
- 1 whl chicken - (abt 3 lbs)
- 3/4 c. extra virgin olive oil
- 2 x oranges juiced and zested
- 2 tsp cumin seed toasted
- 1 tsp curry pwdr
- 1 Tbsp. brown sugar
- 1 tsp chopped garlic
- 2 Tbsp. minced parsley Salt to taste Freshly-grnd black pepper to taste
Directions
- Remove the backbone and split the chicken in half. Mix together 1/2-c. extra virgin olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mix for 1 hour, covered in the refrigerator.
- Place an ovenproof skillet, preferably cast-iron, over medium-high heat for about 3 min. Put the remaining 1/4-c. extra virgin olive oil into the warm skillet and wait 1 minute for it to heat up.
- Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin-side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
- Cook on the stovetop for 10 min, then transfer the weighted skillet to a preheated 450 degree oven. Roast for 15 to 20 min. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.
- This recipe yields 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 3 servings | |
| Calories 1413 | |
| Calories from Fat 1040 | 74% |
| Total Fat 116.45g | 146% |
| Saturated Fat 25.23g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 294mg | 12% |
| Potassium 937mg | 27% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 9.32g | 6% |
| Protein 77.27g | 124% |
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