Pollo al mattone, che croccantezza!

whole chicken

🥗Healthier: cornish hens

💰Cheaper: chicken thighs

Cornish hens provide a similar flavor with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

rosemary

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme is more accessible and adds a similar flavor.

Prepare the chicken by spatchcocking it, removing the backbone.

Season the chicken generously with salt, black pepper, and red pepper flakes.

Rub olive oil all over the chicken, ensuring it is well coated.

Chop garlic, rosemary, and thyme, then mix with lemon juice and zest.

Spread the herb mixture under the skin of the chicken for flavor.

Heat a grill or heavy skillet over medium-high heat until hot.

Place a heavy brick wrapped in foil on top of the chicken to flatten it.

Cook the chicken for 30-40 minutes, until the skin is crispy and golden.

Flip the chicken and cook for an additional 10-15 minutes until cooked through.

Check the internal temperature; it should reach 165°F in the thickest part.

Remove from heat and let rest for 10 minutes before carving.

In the same skillet, add chopped carrots, potatoes, and onions.

Pour in chicken broth and white wine, scraping up any browned bits.

Simmer the vegetables until tender, about 15-20 minutes.

Serve the chicken with the roasted vegetables on the side, garnished with parsley.

Cooking Techniques

Spice Level: