Chicken al Mattone

Name: Chicken al Mattone
Ingredients: 1 whole (4 Lbs.) Chicken, Butterflied; 1/2 whole Lemon, Juiced; 3 Tablespoons Olive Oil, Divided; 1 Tablespoon Minced Rosemary Leaves; 2 cloves Garlic, Minced; 2 teaspoons Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 1 Tablespoon Minced Fresh Italian Parsley

8 ingredients

11 steps

Ingredients

1 whole (4 Lbs.) Chicken, Butterflied
1/2 whole Lemon, Juiced
3 Tablespoons Olive Oil, Divided
1 Tablespoon Minced Rosemary Leaves
2 cloves Garlic, Minced
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
1 Tablespoon Minced Fresh Italian Parsley

Directions

1

Open the chicken flat and place skin side up on a rimmed baking dish.
2

Mix the lemon juice, 2 tablespoons olive oil, rosemary and garlic in a small bowl.
3

Rub the mixture over the chicken, cover with plastic wrap and refrigerate overnight.
4

Preheat the oven to 425 degrees.
5

Season the chicken generously with salt and pepper.
6

Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium high heat and cook the chicken skin side down, until golden brown (7 minutes).
7

Place the brick onto the chicken, crosswise, and roast in the oven for 30 minutes.
8

Flip the chicken and place the brick back on.
9

Roast for an additional 15 minutes.
10

Remove the chicken to a serving platter, garnish with some minced fresh parsley and serve.
11

(Recipe adapted from Sfoglia, Bon Appetit, September 2009)