Tuscan Brick-Pressed Chicken — Pollo al Mattone Toscano
A Tuscan butterflied chicken pressed under a hot brick in a heavy skillet with rosemary, garlic, and lemon zest, the weight ensuring deeply charred skin and juicy meat, served with the pan juices and roast cherry tomatoes.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix marinade: 6 tbsp olive oil, 6 smashed garlic cloves, 1/4 cup chopped rosemary, zest from both lemons, 1 tsp salt, 0.25 tsp pepper. Pat both chicken halves dry, rub marinade under and over skin on each. Marinate 15 minutes at room temperature.
Char
Heat a large cast-iron skillet (or two medium skillets) over medium heat 4 minutes. Lay both chicken halves skin-side down, press foil-wrapped bricks on top (one per chicken if using two skillets, or weight both in one large skillet). Cook 14 minutes without lifting until skin is deeply charred and crisp.
Sear
Remove weight(s), flip chicken halves skin-side up. Divide and tuck cherry tomatoes, remaining 4 smashed garlic cloves, and 4 rosemary sprigs around the chicken. Drizzle 2 tbsp olive oil total and a pinch of salt over tomatoes. Replace weight(s).
Roast
Cook 14 minutes more over medium heat until chicken reaches 75°C at thigh and tomatoes blister. In final 2 minutes, char lemon halves (cut from both lemons, 4 halves total) cut-side down beside chicken.
Rest and plate
Rest chicken on a board, tented, 5 minutes. Transfer to plates skin-side up, spoon blistered tomatoes around each portion. Drizzle 2 tbsp extra virgin olive oil total and charred lemon juice from all halves, sprinkle flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.