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Pollo al Mattone (Italian Roast Chicken Under a Brick)

Name: Pollo al Mattone (Italian Roast Chicken Under a Brick)
Prep time: 10 min
Cook time: 8 h 40 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: oven
Ingredients: 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling; Juice and zest of 1 lemon (about 2 tablespoons; 30ml juice), zest finely minced, plus lemon wedges for serving; 1 teaspoon red pepper flakes; Needles from one 8-inch rosemary sprig, finely minced; Leaves from 1 large sage sprig (about 8 leaves), finely minced; 4 medium cloves garlic, finely minced; One 4- to 5-pound (1.8 to 2.3kg) chicken; Kosher salt and freshly ground black pepper; Cooking spray, such as Pam, or other neutral oil, for greasing the equipment

4 servings

adagok

10 minutes

aktív idő

8 hours 50 minutes

teljes idő

Főzés Kezdése

Hozzávalók

1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling

Juice and zest of 1 lemon (about 2 tablespoons; 30ml juice), zest finely minced, plus lemon wedges for serving

1 teaspoon red pepper flakes

Needles from one 8-inch rosemary sprig, finely minced

Leaves from 1 large sage sprig (about 8 leaves), finely minced

4 medium cloves garlic, finely minced

One 4- to 5-pound (1.8 to 2.3kg) chicken

Kosher salt and freshly ground black pepper

Cooking spray, such as Pam, or other neutral oil, for greasing the equipment

Útmutatók

In a medium bowl, mix together olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.

Using sharp kitchen shears or poultry shears, remove spine from chicken (reserve spine for stock or another use). Flatten chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, at least 30 minutes and up to overnight.

Preheat oven, along with all cooking equipment for whichever setup you're using, including skillets, foil-wrapped bricks, chicken press, barbell weight, et cetera (see the "Special Equipment" section below for more info), to 475°F (245°C).

Scrape marinade and minced aromatics off chicken as best you can. Using cooking spray or oil, grease the interior of the bottom skillet/roasting vessel. Lay chicken down in skillet, skin side up, arranging it so that it lies flat.

Using cooking spray or oil, grease the bottom of the top weight. (Depending on your setup, this could be one side of the foil-wrapped bricks, or the bottom of the second skillet or chicken-press weight.) Press the top weight down on the chicken, making sure it evenly covers it and is in contact with both the breast and the legs.

Transfer to oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer, about 30 minutes.

Remove chicken from oven, remove top weight, and let rest 5 to 10 minutes. Carve and serve with lemon wedges, drizzling fresh olive oil over chicken at the table.

Tápanyagok

Adag Mérete

Serves 4

Kalória

348 kcal

Zsír Összesen

25 g

Telített Zsír

6 g

Telítetlen Zsír

0 g

Transzzsír

Koleszterin

107 mg

Nátrium

710 mg

Szénhidrát Összesen

2 g

Rost

0 g

Összes Cukor

0 g

Fehérje

27 g