Ingredients

• 1 whole (3 pound) chicken
• 3/4 cup olive oil
• 2 oranges, juiced and zested
• 2 teaspoons cumin seed, toasted
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
2. Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
3. 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.
4. Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.