Pollo al mattone (chicken under a brick)

Pollo al mattone, or chicken under a brick, is a traditional Italian dish that yields a juicy and crispy chicken. The unique method of pressing the chicken under a heavy object ensures even cooking and a delightful texture. Aromatic with rosemary and garlic, this flavorful recipe is sure to become a favorite in your kitchen.

Instructions:

Tips:

- Preparation: Make sure to spatchcock the chicken by removing the backbone. This helps the chicken to lie flat and cook evenly.

- Marination: Marinate the chicken in the olive oil, rosemary, and garlic mixture for at least an hour, or preferably overnight, to enhance the flavor.

- Cooking Equipment: If you don't have a brick, you can use a heavy skillet or another weighted object wrapped in foil to achieve the same effect.

- Temperature: Cook the chicken on a medium-high heat to ensure the skin gets crispy without burning. Finishing in the oven may be required, depending on the thickness of your chicken.

- Resting Time: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and juicy dish.

Pollo al mattone is not only a visually appealing dish but also incredibly delicious. The method of cooking under a brick creates a perfect blend of crispy skin and tender meat, infused with the rich flavors of rosemary and garlic. Enjoy this classic Italian dish with your favorite side dishes and savor the extraordinary taste.