Pollo al Mattone (Weighted Pan-Roasted Chicken)
Why this recipe works
- Weighted cooking: Pressing the spatchcocked chicken flat helps the skin brown evenly and keeps the meat in close contact with the hot pan.
- Deeply crisp skin: Starting skin-side down in a hot cast-iron pan renders the fat before the chicken finishes roasting in the oven.
- Simple, aromatic seasoning: Garlic, rosemary, lemon zest and olive oil give the chicken a classic savoury-herbal flavour without masking the meat.
- Sear and roast in one pan: The same heavy pan develops colour on the hob, finishes the chicken in the oven and holds the pan juices for serving.
Get the most out of this recipe
Authenticity notes
- The weight matters: The defining feature of pollo al mattone is the weight placed over the chicken, traditionally a brick, which helps create even browning and a flatter roast.
- Serve with lemon: A squeeze of lemon at the table cuts through the rendered chicken fat and lifts the rosemary-garlic pan juices.
Timing notes
- Rest before carving: Give the chicken its full resting time so the juices settle before carving; this helps keep the breast meat moist.
- Best served straight away: The skin is crispest shortly after roasting, so carve and serve once the chicken has rested.
Common mistakes
- Watch the garlic: If the garlic starts to darken before the skin is well browned, lower the heat slightly and continue rendering the chicken more gently.
- Do not over-roast: Check the thickest part of the breast and remove the chicken when it reaches 74°C (165°F); cooking much beyond this can dry the meat.
- Flatten the chicken properly: Press firmly on the breastbone after removing the backbone so the chicken sits evenly in the pan and browns consistently.
Ingredient swaps
- Use thyme instead of rosemary: Fresh thyme gives a softer, more floral herb note while still working well with garlic and lemon.
- Swap lemon for lime: Lime gives the finished chicken a sharper citrus edge, especially when squeezed over the pan juices just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Using kitchen shears or a sturdy knife, spatchcock the chicken by cutting out the backbone, then press firmly on the breastbone to flatten; pat very dry with kitchen paper. Season all over with the salt and pepper.
- Finely grate the garlic and lemon zest into a small bowl, then strip and finely chop the rosemary leaves and add them. Stir in the olive oil to make a loose paste, then rub it all over the chicken, including under the legs and around the breast.
- Set a large cast-iron frying pan over medium-high heat until very hot. Lay the chicken in skin-side down and cook for 8 to 10 minutes until the skin is deep golden and the fat has rendered well. Reduce the heat slightly if the garlic begins to darken too quickly.
- Carefully set a heavy weight on top to keep the chicken flat (for example, a smaller pan or a foil-wrapped brick), then transfer the pan to the oven. Roast for 20 to 25 minutes, until the thickest part of the breast reaches 74°C (165°F) and the juices run clear. Remove the weight and rest the chicken on a board for 10 minutes.
- Cut the lemon into wedges. Carve the chicken and spoon over the pan juices, scraping up any browned bits. Serve straight away with the lemon wedges for squeezing.
Recipe notes
Tips
- For the crispest skin, take a minute to pat the chicken very dry before seasoning and keep the heat steady so the fat renders without scorching.
- If you have a thermometer, use it: aim for 74°C (165°F) in the thickest part of the breast and check the thigh is piping hot too.
Substitutions
- Replace fresh rosemary with fresh thyme for a softer, more floral herb note.
- Replace lemon with lime for a sharper citrus finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a 200°C (390°F) oven until piping hot and the skin re-crisps, or slice and warm gently in a frying pan with the pan juices. Freeze carved chicken for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Italian
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