Chicken al Mattone

Adapted from Bon Appétit, September 2009
Serves 4

1 4 pound whole chicken, butterflied
1/2 lemon, juiced
3 tablespoons olive oil, divided
1 tablespoon minced fresh rosemary leaves
2 cloves garlic, minced
Kosher salt & freshly ground black pepper
Chopped Italian parsley
A brick wrapped in foil

Open the chicken flat & place skin side up on a rimmed baking dish.  Mix the lemon juice, 2 tablespoons olive oil, rosemary & garlic in a small bowl.  Rub the mixture over the chicken, cover with plastic wrap & refrigerate overnight.
Preheat the oven to 425 degrees.  Season the chicken generously with salt & pepper.  Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium high heat & cook the chicken skin side down, until golden brown (7 minutes).
Place the brick onto the chicken, crosswise & roast in the oven for 30 minutes.  Flip the chicken & place the brick back on.  Roast for an additional 15 minutes.
Remove the chicken to a serving platter & garnish with some minced fresh parsley & serve.
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