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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Bon Appetit, Sept. 2009: Chef Ron Suhanosky of Sfoglia roasts his chicken al mattone (“with a brick”). This old Italian technique is typically associated with grilling, but Suhanosky proves it’s just as successful in the oven. Read more . The brick presses the chicken onto the pan so that it comes out moist and juicy, with lovely golden skin. And it doesn’t require much seasoning – just a simple marinade. For ease of preparation, ask the butcher to cut out the backbone of the chicken. Start preparing the dish one day ahead; the chicken needs to marinade overnight. Ingredients:
1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry |
4 tbsp. fresh lemon juice, divided |
3 tbsp. grapeseed oil or olive oil, divided |
1 tbsp. fresh rosemary, chopped, plus additional sprigs for garnish |
2 garlic cloves, pressed |
coarse kosher salt |
1/4 tsp. dried crushed red pepper |
chopped fresh italian parsley |
special equipment |
brick wrapped in aluminum foil or heavy cast iron skillet |
Directions:
1. Open chicken flat like a book; place butterflied chicken, skin side down, on rimmed baking sheet or casserole dish. Mix 2 tbsp. lemon juice, 2 tbsp. oil, 1 tbsp. chopped rosemary, and garlic in a small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.
2. Preheat oven to 400 F. Sprinkle chicken with coarse salt and freshly-ground black pepper. Heat remaining 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over).
3. Place foil-wrapped brick (or cast iron skillet) crosswise across chicken; roast in oven 30 minutes.
4. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.
5. Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tbsp. lemon juice and sprinkle with crushed red pepper and parsley.
6. Garnish with rosemary sprigs.
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