Chicken al Mattone
From darbar 15 years ago
- 75 minutes to make
- Serves 4
From Bon Appetit, Sept. 2009: Chef Ron Suhanosky of Sfoglia roasts his chicken al mattone (“with a brick”). This old Italian technique is typically associated with grilling, but Suhanosky proves it’s just as successful in the oven. Read more The brick presses the chicken onto the pan so that it comes out moist and juicy, with lovely golden skin. And it doesn’t require much seasoning – just a simple marinade. For ease of preparation, ask the butcher to cut out the backbone of the chicken. Start preparing the dish one day ahead; the chicken needs to marinade overnight. See less
Ingredients
- 1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry shopping list
- 4 tbsp. fresh lemon juice, divided shopping list
- 3 tbsp. grapeseed oil or olive oil, divided shopping list
- 1 tbsp. fresh rosemary, chopped, plus additional sprigs for garnish shopping list
- 2 garlic cloves, pressed shopping list
- Coarse kosher salt shopping list
- ¼ tsp. dried crushed red pepper shopping list
- Chopped fresh Italian parsley shopping list
- Special Equipment: shopping list
- Brick wrapped in aluminum foil or heavy cast iron skillet shopping list
How to make it
- Open chicken flat like a book; place butterflied chicken, skin side down, on rimmed baking sheet or casserole dish. Mix 2 tbsp. lemon juice, 2 tbsp. oil, 1 tbsp. chopped rosemary, and garlic in a small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.
- Preheat oven to 400 F. Sprinkle chicken with coarse salt and freshly-ground black pepper. Heat remaining 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over).
- Place foil-wrapped brick (or cast iron skillet) crosswise across chicken; roast in oven 30 minutes.
- Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.
- Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tbsp. lemon juice and sprinkle with crushed red pepper and parsley.
- Garnish with rosemary sprigs.
marinading
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The Rating
Reviewed by 10 people-
Looks absolutely delicious!! Do you remove the backbone yourself? Is there any special technique?
a1patti
in Salem loved it
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Great post!!!
wynnebaer
in Dunnellon loved it
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Good job-just love the marinade also.
victoriaregina
in USA loved it
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