Recipe

Chicken Under A Brick Pollo Al Mattone Recipe

Add Step-by-Step Photos	Pleclare / All my dishes 7 months ago Bring the trattoria home with this Italian dish. From Redbook Prep:10m Cook:40m Servings:4	Pleclare
	chickenrosemarysaltblack pepperlemonoil

ready for bricks

under the bricks

ready for oven

Add Photos

Does this look good? Yeah! / Nope

Fans

binky67

reviews

a1patti

wynnebaer

frankieann

Ingredients

1 small(31/2 lb) butterflied chicken,split

2 Tbs fresh rosemary,rough chop

1 tsp kosher salt

1/2 tsp fresh ground pepper

1 lemon,cut in wedges

3-4 Tbs. extra-virgin olive oil

Directions

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.

Recent Gawkers

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

Or see more just like this

Comments

ttaaccoo 7 months ago said:
Yum yum yum. thank you. bet the aroma wafted all around, and 'twas finger-lickin' good!! 55555 will bookmark to come back to soon. esp. the 450 degree oven.

frankieanne 7 months ago said:
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 ever done this and how the chicken turned out.

wynnebaer 7 months ago said:
Great post, Pat...:)

frankieanne 3 months ago said:
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. My oven runs a bit hot and my chicken was a 4 pounder so I knew I would have to cook it longer. This is a really great recipe and easy, too! I found a really good video on how to butterfly a chicken here: http://www.youtube.com/watch?v=l-8tMEwBnSA
which was really helpful. I added my pictures! Thank you, pleclare.

Add a Comment