Pollo al Mattone

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

1. Preheat your grill or oven to medium-high heat (about 400°F or 200°C).
2. Using kitchen shears, carefully split the chicken down the backbone and press it flat for even cooking.
3. 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.
4. Rub the marinade generously all over the chicken, ensuring every part is well-coated.
5. Place the chicken, skin-side down, on the grill or in a roasting pan.
6. Position the brick or heavy skillet on top of the chicken to apply pressure and ensure a crispy skin.
7. 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).
8. Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes before carving to allow the juices to redistribute.
9. Serve the Pollo al Mattone with a side of roasted vegetables or a fresh arugula salad for a delightful meal.