Chicken Under A Brick Pollo Al Mattone
From pleclare 14 years agoIngredients
- 1 small(31/2 lb) butterflied chicken,split shopping list
- 2 Tbs fresh rosemary,rough chop shopping list
- 1 tsp kosher salt shopping list
- 1/2 tsp fresh ground pepper shopping list
- 1 lemon,cut in wedges shopping list
- 3-4 Tbs. extra-virgin olive oil shopping list
How to make it
- Heat oven to 450. Season chicken on both sides with rosemary,salt and pepper.Squeeze 2 lemon wedges over flesh sides of chicken.
- Heat 12" cast iron or heavy enameled ovenproof skillet over med high heat. When hot,add just enough oil to lightly film pan.. Put chicken in skin side down Immediately place a smaller skillet or 2 bricks wrapped in a couple of layers of foil on top of chicken. Turn heat to med. and cook(without moving chicken) until skin is deep golden brown(check with spatula),about 20 mins.
- Remove bricks,slide thin spatula under each chicken half to loosen it from pan. Turn chicken skin side up. Place skillet in oven; roaast 20 mins longer or till skin is crisp and golden and juices run clear when thigh is pierced. Cut chicken in quarters and serve with remaining lemon wedges.
The Rating
Reviewed by 6 people-
I saw a recipe like this quite a while ago and always wanted to give it a try but haven't gotten around to it. Even bought a brick! :) Thanks for posting this. I'll know where to find a recipe now. I'd be interested to know if anyone else has eve...more
frankieanne in Somewhere loved it -
Great post, Pat...:)
wynnebaer in Dunnellon loved it -
I finally to around to this last night. It was really wonderful! The skin was really crispy and beautiful. I finely minced four cloves of garlic, some fresh thyme and rosemary and put it under the skin. I also lowered my oven temperature to 425. M...more
frankieanne in Somewhere loved it
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