This is the cover recipe from the September 2009 issue of Bon Appétit. I didn't realize until I started making it, that it was very similar to the Tuscan Lemon Chicken, from Barefoot Contessa I made a few months back.
It's a bit different, so I tried it anyway. I love that this recipe is roasted in the oven, versus the grill. It makes the house smell amazing & with the chilly weather, I love making it indoors.
"al Mattone", means "with a brick", and is traditionally cooked outdoors on a grill. I actually like this method even more.
Once again, you begin with a whole 4 pound chicken. The chicken must have the backbone removed & be flattened, or butterflied. It's much easier to have your butcher do this for you. However, doing it at home is easy too & is just a matter of trying it. It's also cheaper...this dish cost less than $4 & feeds 4 people.
Begin by juicing one half of a lemon & placing the juice in a small bowl. Add 2 tablespoons of olive oil,
2 minced cloves of garlic & 1 tablespoon of minced fresh rosemary leaves.
Stir the mixture.
Place your chicken in a rimmed baking dish, rub the marinade over it & cover with plastic wrap. Refrigerate the chicken overnight.
When ready to cook, preheat the oven to 425 degrees. Unwrap the chicken & season generously with kosher salt & freshly ground pepper.
Heat a large skillet over medium high heat & add in 1 tablespoon of olive oil. Cook the chicken skin side down for about 7 minutes, or until golden brown. Remove from the heat, place a foil wrapped brick on top of the chicken, crosswise & roast for 30 minutes in the oven.
Remove from the oven, flip the chicken, place the brick back on & roast an additional 15 minutes.
Place onto a serving platter, garnish with some chopped fresh Italian parsley & serve.
Chicken al MattoneAdapted from Bon Appétit, September 2009
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.
Click here for the printable recipe.