Recipe

Chicken Al Mattone Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 months ago From Bon Appetit, Sept. 2009: Chef Ron Suhanosky of Sfoglia roasts his chicken al mattone (“with a brick”). This old Italian technique is typically associated with grilling, but Suhanosky proves it’s just as successful in the oven. The brick... More Prep:15m Cook:75m Servings:4	Darbar
	chicken brick thyme lemon parsley bay leaf roast baked

marinading

Add Photos

Does this look good? Yeah! / Nope

Fans

notyourmom

taylorsue8

wynnebaer

hungrybear

clbacon

binky67

california

victoriare

a1patti

tinadc

Ingredients

1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry

4 tbsp. fresh lemon juice, divided

3 tbsp. grapeseed oil or olive oil, divided

1 tbsp. fresh rosemary, chopped, plus additional sprigs for garnish

2 garlic cloves, pressed

Coarse Kosher salt

¼ tsp. dried crushed red pepper

Chopped fresh Italian parsley

Special Equipment:

Brick wrapped in aluminum foil or heavy cast iron skillet

Directions

Open chicken flat like a book; place butterflied chicken, skin side down, on rimmed baking sheet or casserole dish. Mix 2 tbsp. lemon juice, 2 tbsp. oil, 1 tbsp. chopped rosemary, and garlic in a small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400 F. Sprinkle chicken with coarse salt and freshly-ground black pepper. Heat remaining 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over).

Place foil-wrapped brick (or cast iron skillet) crosswise across chicken; roast in oven 30 minutes.

Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.

Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tbsp. lemon juice and sprinkle with crushed red pepper and parsley.

Garnish with rosemary sprigs.

Recent Gawkers

grk

butterfl

libbie

shecooks

avemaria

michael

gotmusic

cookingf

corchef

nu2335

mamalou

hunnybe

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

a1patti 2 months ago said:
Looks absolutely delicious!! Do you remove the backbone yourself? Is there any special technique?

darbar 2 months ago said:
Yes I did, I just used a pair of kitchen scissors and snipped along each side of it! I had never done it before, but it was pretty easy.

wynnebaer 2 months ago said:
Great post!!!

victoriaregina 2 months ago said:
Good job-just love the marinade also.

notyourmomma 2 months ago said:
I love chicken under a brick...great job. Kitchen shears are so underused....perfect for taking out backbones. The skin gets so crispy and the chicken is still moist. Can't go wrong with the lemon and seasonings either.

tinadc 2 months ago said:
Wow, very interesting tx for sharing

hungrybear 2 months ago said:
Sound good

taylorsue82 2 months ago said:
This looks n sounds great. Nice Post.

libbie 1 month, 2 weeks ago said:
Loving it.

Add a Comment