Here's why it's genius - no complicated techniques or sorcery are required for a delicious outcome every single time. Perfect for a weeknight dinner or a dinner party. The method of roasting the chicken with a weight on it allows the bird to keep contact with the hot surface to cook evenly. Under the weight, the chicken skin becomes crisp and crackly delicious and super infused with garlic and herbs
"Pollo al mattone" – chicken cooked under bricks, is said to have originated in Impruneta, a town in Italy near Florence famous all over the world for its beautifully made terra cotta tiles. Tradition says this dish was first made for the feast of San Luca, the town's patron.
We've included tips on how to achieve perfection both on the grill or in a very hot oven. Everyone will ask "how" and you'll say it's a secret family recipe taught to you by an Italian grandmother – even if you're not Italian! #taste5twist
SERVES 4
INGREDIENTS
1 cup olive oil
1/4 cup fresh lemon juice
6 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1 tablespoon Taste#5 Vegetarian paste
2 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish
METHOD
Combine the together the oil, lemon juice, garlic, rosemary and Taste #% Vegetarian paste in a bowl. Pour into a large resealable plastic bag.
Dust the chicken with salt and place in the bag. Shake about to ensure even coating of the marinade. Place in the refrigerator for at least 1 hour, or up to 4 hours.
COOK ON THE GRILL
Wrap 4 bricks in aluminum foil and set aside.
Preheat the grill to medium.
Remove the chickens from the marinade and shake off the excess.
Dust lightly with freshly ground pepper.
Place chicken on the grill, skin-side down.
Place 2 bricks on top of each chicken.
The idea is to flatten the chicken by applying weight evenly over its surface.
Close the grill for 8 to 10 minutes.
Turn the chicken over, and replace the bricks.
Close the cover and continue cooking for 8 to 10 minutes or until cooked through.
Let rest for 10 minutes and cut into quarters. Serve with lemon wedges .
COOK IN THE OVEN
Wrap 4 bricks in aluminum foil and set aside. Optionally have another heavy ovenproof skillet to use as a weight.
Preheat the oven to 500 degrees.
Place large cast iron or other oven-proof skillet in the oven to preheat until very hot.
Remove chicken from the resealable bag. Dust lightly with freshly ground pepper.
Remove skillet from the oven, pour any remaining marinade into hot pan.
Place chicken skin side down into pan.
Place foil-wrapped bricks or another heavy skillet on top of chicken.
The idea is to flatten the chicken by applying weight evenly over its surface.
Roast weighted chicken in the very hot oven for 15-20 minutes.
Remove from the oven and remove the weights; turn the chicken over.
Return to the oven and roast for another 10 minutes more.
Very large chickens will take up to 15 minutes.
Remove from oven and let rest for 10 minutes and cut into quarters.
Serve with lemon wedges.
NOTE: For something extra, deglaze the pan with some white or rosé wine.
Spoon a little of the pan sauce over each portion when you serve.
