Orange Chicken Under Brick
Here’s one of our family’s favorite recipes, Orange Chicken Under Brick. It pairs beautifully with both of our spring releases. Enjoy!
2 scallions, crushed with flat side of knife
3 garlic cloves, crushed with flat side of knife
¼ cup soy sauce
¼ cup ponzu or rice wine vinegar
¼ cup mirin or honey
1 3-4 lb. chicken rinsed and patted dry
Place a large self-sealing bag in a 9x13 baking dish. Using a vegetable peeler, peel strips of zest from the oranges and lime. Transfer zest to bag.
Juice 1 zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal and shake to mix marinade.
Using poultry shears, remove the chicken’s backbone.
Add chicken to bag and seal. Refrigerate, turning occasionally, at least 6 hours, preferably longer.
Preheat oven to 425. Heat a 12-inch cast iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Rub chicken breast with oil. Flatten chicken and place it, breast side down, in skillet. Top with a foil wrapped brick or foil wrapped heavy ovenproof skillet. Roast chicken 40 minutes.
Remove skillet from oven and remove brick. Pour a small amount of water into skillet; swirl to help loosen skin from bottom. Turn chicken over and baste with pan juices. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 and the skin is crisp, about 5 minutes more.
Let chicken stand 10 minutes. Just before carving, squeeze juice from remaining orange over it.