Italian cuisine · Meat & Kebab

Pollo al Mattone

Chicken flattened and fried in the pan under a heavy weight, with lemon, rosemary and crispy skin.

Ingredients · for 4 servings

• 1 chicken (approx. 1.3 kg)
• 2 organic lemons
• 3 sprigs rosemary
• 4 garlic cloves
• 6 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Cut the chicken open along the backbone with poultry shears, unfold it, and press firmly on the breastbone with the heel of your hand until it lies flat.
2. Finely grate the garlic and mix with the zest and juice of one lemon, the stripped rosemary needles, chili flakes, 4 tbsp olive oil and pepper, then rub over the chicken; let marinate for at least 1 hr.
3. Pat the chicken dry, only now rub with the coarse sea salt, and place skin-side down in a large, heavy pan with the remaining oil.
4. Set a second heavy pot or a foil-wrapped brick on top and fry the chicken over medium heat for 25–30 min. until the skin is evenly deep brown and crisp.
5. Remove the weight, turn the chicken, and cook without weight for another 15–20 min. until the juices running from the thigh bone are clear.
6. Let rest for 10 min., cut into pieces, and serve with wedges of the second lemon and the pan juices.