Chicken al Mattone

1. 1

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

2. 2

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

3. 3

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

4. 4

   Preheat the oven to 425 degrees.

5. 5

   Season the chicken generously with salt and pepper.

6. 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. 7

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

8. 8

   Flip the chicken and place the brick back on.

9. 9

   Roast for an additional 15 minutes.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.