Popular
Latest From the Show
How to Make Chicken Under a Brick (Pollo alla Mattone) | Rachael…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"We're making a delicious Mother's Day meal, but I think this is just a delicious meal for anybody, anytime," says Rach. Pollo alla mattone—chicken under a brick—is a traditional Tuscan recipe that yields super-crispy skin. (Rach and John ate a version of this dish on their first date!)
She likes to serve it with dark greens, such as lacinato kale or escarole, wilted in EVOO with white beans and sage (you can loosen the mixture with stock), as well as charred ciabatta rolls, for mopping up the pan juices. Kick off the meal with John's Kissed by a Rose Champagne Cocktail and, for dessert, indulge in Maria Betar's Lemon Cream Puffs.
Ingredients
- One 3-pound chicken, spatchcocked (backbone removed and breastbone flattened and cracked)
- 3 tablespoons butter, softened
- 4 cloves garlic, crushed and chopped or grated
- Zest of 1 lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel pollen or seeds
- 2 sprigs sage, stripped
- 2 sprigs rosemary, stripped
- Salt and black pepper
- Non-aerosol olive oil cooking spray
- 1 lemon halved
- ½ cup white wine and stock or bone broth
Yield
Serves: 4
Preparation
Preheat oven to 425°F.
Loosen breast skin of the bird and into the thighs and legs. Combine butter, garlic, lemon zest, red pepper and fennel and spread under loosened skin. Set sage leaves and rosemary into place under the skin across the chicken.
Preheat a cast-iron skillet over medium-high heat and lightly spray pan with oil.
Place chicken skin-side down and brown about 5 minutes under 2 bricks wrapped in foil or a weighted cast-iron pan. Flip bird and roast 30 minutes. Add halved lemon during last 10 minutes.
Douse lemon juice over chicken and cut into quarters. Add wine to pan and release drippings, then add stock. After chicken rests, serve with pan juice.