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Pollo al Mattone
Experience the mouthwatering delight of Pollo al Mattone, an authentic Italian dish that transforms a humble chicken into a culinary masterpiece. This cooking method, which translates to 'chicken under a brick,' ensures that the skin crisps to perfection while the meat remains juicy and flavorful. The combination of fragrant rosemary, zesty lemon, and aromatic garlic creates a symphony of flavors that will transport you to the sun-soaked hills of Tuscany with every bite. Ideal for gatherings, this dish is as visually stunning as it is delicious, making it a centerpiece for any meal.
Ingredients
- Whole chicken
- 1 (about 4-5 pounds)
- Olive oil
- 1/4 cup
- Garlic
- 4 cloves, minced
- Fresh rosemary
- 2 tablespoons, chopped
- Lemon
- 1, zest and juice
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Brick or heavy skillet
- 1 (for weight)
Instructions
- Preheat your grill or oven to medium-high heat (about 400°F or 200°C).
- Using kitchen shears, carefully split the chicken down the backbone and press it flat for even cooking.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper to create a flavorful marinade.
- Rub the marinade generously all over the chicken, ensuring every part is well-coated.
- Place the chicken, skin-side down, on the grill or in a roasting pan.
- Position the brick or heavy skillet on top of the chicken to apply pressure and ensure a crispy skin.
- Cook the chicken for 20-25 minutes, then carefully flip it over and continue cooking for another 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes before carving to allow the juices to redistribute.
- Serve the Pollo al Mattone with a side of roasted vegetables or a fresh arugula salad for a delightful meal.
Tips
- For an extra touch of flavor, marinate the chicken for a few hours or overnight in the refrigerator.
- Experiment with different herbs such as thyme or oregano for variety.
- If you don't have a brick, a heavy skillet or cast-iron pan will work just as well.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 50 minutes Calories: 450 Fat: 28g Carbs: 2g Protein: 45g Sodium: 800mg Sugar: 0g
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