Pollo al Mattone

Pollo al Mattone, also known as “chicken under a brick,” is a traditional Tuscan dish that consists of a whole chicken that is flattened and cooked under a brick or heavy weight. The weight helps press the chicken flat and ensures it cooks evenly on both sides. The chicken is seasoned with herbs, garlic, lemon, and often with white wine, then cooked on a grill or in a skillet over high heat. The result is a crispy, juicy and flavorful chicken dish. The dish is typically served with sides such as roasted vegetables, potatoes, or salad. It is a simple yet delicious and traditional dish from Tuscany.

Ingredients:

• 1 (4-pound) whole chicken, butterflied
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• Salt and pepper to taste
• 1/4 cup dry white wine (optional)
• 4 bricks or heavy metal pans wrapped in foil
• Fresh rosemary and lemon wedges for serving

Instructions:

1. Mix the olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper in a small bowl.
2. Place the chicken in a shallow dish and pour the marinade over the chicken. Rub the marinade into the chicken, making sure it’s well coated. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill to high heat or preheat the oven to 450°F.
4. Remove the chicken from the marinade and pat dry with paper towels. If using, pour the white wine over the chicken.
5. Place the chicken on the grill or in a skillet, skin side down. Place the bricks or heavy metal pans on top of the chicken.
6. Grill the chicken for about 15-20 minutes per side or until the internal temperature reaches 165°F. If using the oven, cook for about 30-35 minutes or until the internal temperature reaches 165°F.
7. Remove the bricks or pans, and let the chicken rest for 10 minutes before slicing.
8. Serve the chicken with rosemary and lemon wedges, and enjoy your Pollo al Mattone!