Chicken al Mattone
Sue Byrom
ingredients
- 1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
- 4 T. fresh lemon juice, divided
- 3 T. grapeseed oil or olive oil, divided
- 1 T. chopped fresh rosemary plus additional sprigs for garnish
- 2 garlic cloves, pressed
- Coarse kosher salt
- 1/4 t. dried crushed red pepper
- Chopped fresh Italian parsley
directions
- 1
Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 T. lemon juice, 2 T. oil, 1 T. chopped rosemary, and garlic in small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.
- 2
Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 T. oil in heavy 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 atop 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 T. lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.
notes
SPECIAL EQUIPMENT Brick wrapped in aluminum foil or heavy cast-iron skillet
Source: Sue Byrom
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