Tuscan Chicken Under a Brick Recipe
Tuscan Chicken Under a Brick Recipe
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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.
Tuscan Chicken Under a Brick Recipe
Ingredients
- 1 medium whole chicken about 3 ½–4 lbs, backbone removed and butterflied (spatchcocked)
- 3 Tbsp. olive oil
- 4 garlic cloves minced
- 2 sprigs fresh rosemary finely chopped
- 2 sprigs fresh thyme leaves removed
- 1 lemon zest and juice
- salt and pepper to taste or to taste
Instructions
- Prepare the ChickenPlace the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly to flatten. Pat dry with paper towels.
- Season the ChickenIn a small bowl, mix together olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.Rub the mixture all over the chicken, making sure to get under the skin where possible for maximum flavor.
- Heat the PanPreheat a large cast iron skillet over medium-high heat for 5 minutes until hot. Lightly oil the pan.
- Cook the ChickenPlace the chicken skin-side down in the hot skillet.Carefully place another heavy cast iron skillet (or a Dutch oven) on top of the chicken to press it flat.Cook for about 12–15 minutes without moving, until the skin is deeply golden and crispy.
- Finish CookingRemove the top skillet and carefully flip the chicken over.Return the weight on top and cook another 30–35 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.
- Rest and ServeTransfer chicken to a cutting board and let rest for 10 minutes before carving.Serve with lemon wedges, roasted potatoes, or a crisp green salad.
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