Chicken Under a Brick (Pollo al Mattone)

Chicken Under a Brick (Pollo al Mattone) ingredients

• 3-4 lbs whole chicken
• 3 tbsp olive oil
• 2 tbsp fresh rosemary
• 3 cloves garlic
• 1 medium lemon
• 0.5 tsp red pepper flakes
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 heavy object

How to make Chicken Under a Brick (Pollo al Mattone)

1. Prepare the chicken: Spatchcock (butterfly) the 3-4 lbs whole chicken by removing the backbone with kitchen shears and flattening it out. Pat the chicken thoroughly dry with paper towels, which is crucial for achieving crispy skin.
2. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of finely chopped fresh rosemary, 3 minced garlic cloves, 0.5 teaspoon of red pepper flakes (if using), 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Mix well to create a fragrant marinade.
3. Rub the marinade generously all over both sides of the spatchcocked chicken, ensuring it gets under the skin where possible. Tuck the lemon slices from half a medium lemon under the chicken skin.
4. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat for about 5 minutes until it's very hot but not smoking. This even heating helps prevent sticking and ensures a good sear.
5. Carefully place the chicken, skin-side down, into the hot skillet. Immediately place the foil-wrapped brick or heavy object directly on top of the chicken to press it down firmly against the pan.
6. Reduce the heat to medium-low and cook for 15-20 minutes. The weight ensures maximum contact with the pan, resulting in exceptionally crispy skin. Do not lift the weight during this time.
7. Remove the weight, flip the chicken over, and place the weight back on top. Continue to cook for another 15-20 minutes, or until the thickest part of the chicken thigh reaches an internal temperature of 165°F (74°C). The total cooking time will vary based on chicken size.
8. Once cooked, remove the chicken from the skillet and transfer it to a cutting board. Squeeze the juice from the remaining half of the medium lemon over the chicken.
9. Let the chicken rest for 10 minutes before carving into individual portions. This resting period helps the juices redistribute, ensuring moist and flavorful meat. Serve immediately with any pan juices.

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