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, 1/4 tsp pepper. Pat both chicken halves dry, rub marinade under and over skin. Marinate 15 minutes at room temperature.
Char
Heat a large cast-iron skillet over medium heat 4 minutes. Lay both chicken halves skin-side down, press foil-wrapped brick on top (or use two smaller weights). Cook 14 minutes without lifting until skin is deeply charred and crisp. You may need to work in batches or use two skillets if space is tight.
Sear
Remove weight, flip chicken skin-side up. Tuck cherry tomatoes, 4 smashed garlic cloves, and 2 rosemary sprigs around chicken. Drizzle 2 tbsp olive oil and pinch of salt over tomatoes. Replace weight.
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-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. Drizzle 1 tbsp extra virgin olive oil per plate and charred lemon juice, 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.