Chicken Under A Brick

Pollo al mattone means Chicken Under a Brick, and it's the best method for quickly cooking a whole chicken in a skillet with extra crispy skin.

Why You Should Try This Recipe:

- From start to finish, the chicken and the crispy potatoes are ready in 60 minutes - Everything is cooked in the same pan - A fun and effective cooking method to learn

Key Ingredients:

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chicken - baby potatoes garlic - smoked paprika thyme - red onion - parsley

Let's make it!

Learn how to make the best roast whole chicken with this simple recipe.

1

Spatchcock the chicken: Place the chicken on your cutting board, breast side down, and use kitchen shears to cut along both sides of the backbone starting at the tail and working towards the neck.

2

Now flip the chicken over and pull the legs out to the sides.

3

Place a piece of plastic wrap over the chicken, and use a meat mallet to firmly press down on the breast until you hear the breastbone crack. You can pound on the rest of the bird to be sure that everything is as flat as you can get it.

4

Finally, tuck the wings underneath the chicken, and season generously on both sides with kosher salt and ground black pepper.

5

Heat an oven-safe, non-stick pan (or well-seasoned cast iron pan) over medium heat. Add the vegetable oil. Once the pan is hot, place the chicken breast-side-down and weigh it down with a heavy object like a foil-wrapped brick or a dutch oven.

6

Cook the chicken on the stovetop for 15 minutes, checking and adjusting the heat every 5 minutes to prevent burning.

7

While the chicken is cooking, prepare the marinade by combining the olive oil, lemon juice, minced garlic, thyme leaves, smoked paprika, salt, and pepper in a bowl.

8

Remove the chicken from the pan and place it on a sheet pan. Turn off the heat, and drain the excess fat from the skillet.

9

Add the halved baby potatoes to the pan, cut side down. Add the quartered red onion.

10

Place the chicken on top of the vegetables, breast-side-up. Pour the prepared marinade evenly over the chicken.

11

Transfer the pan to the preheated oven and bake for 20 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).

12

Remove the chicken from the pan with tongs, taking care not to tear the skin. Return the pan to the oven and continue to cook the potatoes for another 10 minutes. Let the chicken rest while the potatoes finish cooking.

13

To serve, plate the chicken with the potatoes, garnish with fresh parsley, and serve with lemon wedges.

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