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Pollo al mattone: Chicken under a brick

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Ingredients

  • 1 chicken, 3 1/2 pounds
  • 4 garlic cloves
  • 1 cup parsley leaves
  • 2 tablespoon extra-virgin olive oil
Marinade
  • 1 chicken, 3 1/2 pounds
  • 4 garlic cloves
  • 1 cup parsley leaves
  • 2 tablespoon extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper

Preparation

Baking Directions:

Wash the chicken under cold running water and pat dry.

Remove the wing tips and the backbone.

Finely chop garlic and parsley and combine with the zest, 2 tablespoons of olive oil, set aside.

Combine the ingredients for the marinade and set aside.

Lay the chicken flat in a large, deep dish, skin side up.

Stuff the garlic-parsley-zest mixture evenly under the skin of the chicken.

Pour the vinegar-wine marinade over the chicken, then cover and refrigerate overnight.

Turn the chicken in the marinade two or three times.

When ready to cook pre-heat the oven to 400 degrees F.

Heat 2 tablespoons olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken.

Place the chicken skin side down in the pan and weigh it down with the 2 clean bricks wrapped in foil.

Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 20 minutes.

After oven roasting carefully remove the heavy bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked.

Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.

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