Tuscan Chicken Under a Brick Recipe

In Tuscany, there’s a beloved way of cooking chicken known as Pollo al Mattone — literally, “chicken under a brick.” Traditionally, the chicken is flattened and pressed beneath hot bricks while it cooks, creating crisp golden skin and juicy, flavorful meat. Since I don’t keep bricks in my kitchen, I use a heavy cast iron pan instead, which delivers the same beautiful results with a touch of rustic Italian charm. This method transforms simple ingredients like garlic, rosemary, thyme, and lemon into a dish that feels both traditional and effortless.

Things to Know About Tuscan chicken under a brick

• What does Pollo al Mattone mean?
  In Italian, it translates to “chicken under a brick.” The brick’s weight helps press the chicken flat, ensuring even cooking, golden crisp skin, and juicy meat.

• Do I need a brick?
  Traditionally, yes — the brick is wrapped in foil and heated. But a heavy cast iron skillet or Dutch oven works just as well and is easier to manage in a home kitchen.

• Why spatchcock the chicken?
  Removing the backbone and flattening the chicken helps it cook faster and more evenly. It’s the key to achieving that irresistible crisp skin without drying out the meat.

• Flavor profile.
  This dish is all about simplicity. Olive oil, garlic, rosemary, thyme, and lemon are classic Tuscan ingredients that let the chicken shine.

• Cooking method.
  While it can be made on the stovetop or in the oven, it’s equally delicious grilled over wood or charcoal — the way it’s often enjoyed in Tuscany.

• Serving ideas.
  Pair with roasted potatoes, Tuscan white beans, or a peppery arugula salad. Keep the sides rustic and simple, just like the dish itself.

• Love this Tuscan-style chicken? Try my Oven-Roasted Spatchcock Chicken next for another easy way to get juicy, golden chicken at home. Ch