Pollo al Mattone con Salsa Verde (Chicken Under a Brick with Fresh Herb Sauce)

Pollo al Mattone con Salsa Verde (Chicken Under a Brick with Fresh Herb Sauce) ingredients

How to make Pollo al Mattone con Salsa Verde (Chicken Under a Brick with Fresh Herb Sauce)

1. **Prepare the Chicken:** Spatchcock the 3-4 lbs whole chicken by removing the backbone with kitchen shears and flattening it. Pat the chicken thoroughly dry with paper towels, both skin and cavity, which is crucial for crispy skin.
2. Rub the chicken all over with 2 tablespoons olive oil, then season generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper on both sides. If using, tuck 2 fresh rosemary sprigs under the skin or around the chicken.
3. Preheat a large, heavy oven-safe skillet (preferably cast iron, 12-inch or larger) over medium-high heat for about 5 minutes until very hot. Alternatively, preheat a grill to medium-high heat (375-400°F / 190-200°C).
4. Place the chicken skin-side down in the hot skillet. Cover the chicken with a piece of foil or parchment paper, then place a heavy object (like another heavy skillet or a foil-wrapped brick) on top to press the chicken flat against the pan.
5. Cook the chicken under the weight for 15-20 minutes without moving it, or until the skin is deeply golden brown and very crispy. Maintain medium-high heat, adjusting if the skin starts to brown too quickly.
6. Carefully remove the weight and foil/parchment. Flip the chicken over so it is now bone-side down. Return the heavy object to press the chicken again.
7. Continue cooking for another 20-25 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). If grilling, cook directly over medium-high heat for 10-15 minutes per side, pressing with a brick.
8. Remove the chicken from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. **Prepare the Salsa Verde:** While the chicken is cooking and resting, combine 1/2 cup packed fresh parsley, 1/4 cup packed fresh basil leaves, 1 tablespoon drained capers, 2 anchovy fillets (if using), and 1 garlic clove in a food processor.
10. Pulse the ingredients until finely chopped. Add 1 tablespoon red wine vinegar and 1/2 teaspoon lemon zest, then slowly drizzle in 1/4 cup extra virgin olive oil while the processor is running until a coarse, vibrant sauce forms. Season with salt and black pepper to taste.
11. Carve the rested chicken into individual pieces or quarters. Serve immediately, drizzling generously with the fresh, zesty salsa verde. This dish pairs wonderfully with roasted vegetables or a simple green salad.

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