Pollo al mattone

Pollo al mattone, also known as "chicken under a brick," is a traditional dish where a spatchcocked (flattened) chicken is cooked under the weight of a brick or heavy skillet. Often, clay or terracotta mattone (lit. brick) is used for this purpose. This method ensures even cooking and crispy skin. The chicken is typically marinated with rosemary, sage, garlic, pepper, salt, and olive oil before being grilled or cooked on a stovetop. Sometimes, red chili pepper is also used for the marinade. The weight helps to press the chicken flat, resulting in a juicy interior and perfectly crisped exterior. This cooking technique is said to originate from Tuscany but is present throughout Italy and is cherished for its simplicity and flavor.