Pollo al Mattone

An old-school Tuscan dish—straight from nonna's kitchen to your table.

Ingredients

• 1 whole chicken

• 3–4 garlic cloves

• A few sprigs of fresh rosemary

• 1 bunch of sage

• Extra virgin olive oil

• Salt & black pepper
  

Instructions

1. Prep the chicken
   Place the chicken breast-side down and remove the backbone. Flip it over and press firmly to flatten it.
   

2. Make the herb rub
   Finely chop the rosemary and sage. Crush the garlic. Mix all with olive oil, salt, and pepper in a small bowl.
   

3. Season
   Rub the mixture all over the chicken, inside and out. Let it rest at room temperature for 30 minutes.
   

4. Cook skin-side down
   Heat a cast iron skillet or grill pan over medium heat. Place the chicken skin-side down. Lay foil or parchment over the top, then weigh it down with 1–2 clean bricks or a heavy pan. Cook for 20–25 minutes.
   

5. Flip and finish
   Turn the chicken over and cook for another 15–20 minutes, or until the internal temp reaches 165°F (75°C). Timing may vary based on the size of the chicken.
   

6. Rest and serve
   Let it rest for 5–10 minutes before carving.
   
   

Buon Appetito!