Chicken al Mattone

My recipe for Chicken al Mattone has a few folks scratching their heads, so I thought I’d share the recipe with you all for your own enjoyment. Bon Appetit!

Chicken al Mattone
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1 4 lb whole chicken, backbone cut out and discarded, rinsed and dried with paper towel
2 tbsp lemon juice
2 tbsp grapeseed oil or olive oil
5 large garlic cloves, coarsely chopped
kosher salt & freshly ground pepper
1/4 tsp crushed red pepper flakes

brick wrapped in heavy duty aluminum foil
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Preheat oven to 400 F.

Open chicken flat like a book, place skin side up on a rimmed baking sheet and sprinkle the skin side with the 1 1/2 tbsp oil, lemon juice, salt & pepper, garlic and crushed red pepper flakes. Flip it over so that skin-side is down and drizzle a teaspoon of grapeseed oil and salt & pepper.

Place the brick on the highest portion of the chicken (near the neck) and press down firmly. Roast in the oven for 40 minutes then remove and flip over the chicken so that the skin side is up and continue roasting for another 20-30 minutes, or until the juices run clear when the thickest part is pierced. Remove the brick and manga!!