Pollo al Mattone
Pollo al Mattone, or chicken under a brick, is a simple, sensational Italian method for cooking chicken. The bird is split and cooked under a weight, which makes the skin exceptionally crisp and the meat wonderfully juicy.
Ingredients - Serves 4
- Brick or heavy skillet - 1
- Salt and pepper - To taste
- Lemon - 1, zested and juiced
- Rosemary - 1 tablespoon, chopped
- Garlic - 4 cloves, minced
- Olive oil - 2 tablespoons
- Whole chicken - 1, about 4 pounds
Let's Get Started
- Preheat your grill or oven to medium-high heat.
- Split the chicken down the backbone using kitchen shears, then press it flat.
- In a small bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest and juice, salt, and pepper.
- Rub the mixture all over the chicken, then place the chicken on the grill or in the oven, skin-side down.
- Place the brick or heavy skillet on top of the chicken to weigh it down.
- Cook for 20-25 minutes, then flip the chicken and cook for another 20-25 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before carving and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 500
- Fat: 30g
- Carbs: 10g
- Protein: 50g
- Sodium: 800mg
- Sugar: 2g
