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Chicken al Mattone
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Description
Chicken “under a brick,” Italian style.
Ingredients
- 1 whole (4 Lbs.) Chicken, Butterflied
- ½ whole Lemon, Juiced
- 3 Tablespoons Olive Oil, Divided
- 1 Tablespoon Minced Rosemary Leaves
- 2 cloves Garlic, Minced
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Minced Fresh Italian Parsley
Preparation
Open the chicken flat and place skin side up on a rimmed baking dish. Mix the lemon juice, 2 tablespoons olive oil, rosemary and garlic in a small bowl. Rub the mixture over the chicken, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 425 degrees. Season the chicken generously with salt and pepper. Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium high heat and cook the chicken skin side down, until golden brown (7 minutes).
Place the brick onto the chicken, crosswise, and roast in the oven for 30 minutes. Flip the chicken and place the brick back on. Roast for an additional 15 minutes.
Remove the chicken to a serving platter, garnish with some minced fresh parsley and serve.
(Recipe adapted from Sfoglia, Bon Appetit, September 2009)
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