Chicken Cooked Under a Brick (Pollo al Mattone)
This easy alternative to roast chicken supposedly dates to ancient Etruscan times. The marinated, butterflied chicken is cooked in an ovenproof frying pan under the weight of a brick (or try some heavy casserole dishes) to flatten it for even cooking and crisp skin. Chilli powder can also be added to the marinade, which makes this dish pollo alla diavola, named for the devilish heat of the spice. This chicken is also perfectly suited to cooking on a barbecue.
Ingredients 7
1 whole chicken, about 1 kg (2 lb 3 oz), butterflied
3 garlic cloves, sliced
10 sage leaves, fresh, chopped
3 rosemary sprigs, leaves picked and chopped
2 1⁄2 tbsp extra-virgin olive oil, plus extra for rubbing
1 lemon, juiced and zested
salt and freshly ground black pepper, to taste
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Method 6
Butterfly the by cutting along the backbone, removing it along with the wishbone and then flattening with the palm of your hand (alternatively, ask your butcher to do this). Disjoint the legs to flatten out further. Season the chicken generously inside and out with salt and pepper.
Make a marinade by combining the , , , and juice and zest. Rub this all over the and under the skin and leave to marinate for at least 4 hours, or preferably overnight.
Preheat the oven to 180°C (360°F).
Prepare a clean brick by wrapping it in a double layer of aluminium foil. Remove the from the marinade, (make sure to remove any slices on the surface to avoid them burning). Rub the chicken with more .
Select an ovenproof frying pan that’s large enough to hold the . Sear the chicken over medium–high heat, skin side down, with the brick placed on top. Cook for 15 minutes. Carefully take off the brick (it will be hot), turn the chicken over, then replace the brick (using a side that wasn’t previously touching the raw chicken) and cook the underside of the chicken for 15 minutes. Remove the brick, then finish cooking the chicken for a further 15 minutes.
Let the rest for 10 minutes before serving.
Emiko Davies' tips
If you are using a slightly larger chicken, you may need to let it finish in the oven longer. A good test is to pierce the inside of the thigh with a skewer, if the juice runs clear, it is ready, if it is pink it still needs some more time.
