Pollo al Mattone: Chicken Under a Brick

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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Pollo al mattone, or chicken under a brick, is a rustic Italian method that produces incredibly succulent meat with exceptionally crisp skin. This diabetes-friendly main course relies on the heavy weight of foil-wrapped bricks to press the chicken against the hot surface of a frying pan, ensuring every inch of the skin is perfectly golden. Infused with a fragrant marinade of fresh parsley, citrus zest, and garlic, the dish offers a sophisticated profile without the need for heavy sauces or added sugars.

This high-protein, low-carbohydrate recipe is an excellent choice for those managing blood sugar levels or looking for a heart-healthy meal. The combination of extra-virgin olive oil and white wine creates a light, savoury base that keeps the chicken moist throughout the roasting process. Serve it alongside steamed seasonal greens or a crisp side salad for a nutritious and satisfying dinner that brings a taste of the Mediterranean to your kitchen.

Ingredients for Pollo al Mattone: Chicken Under a Brick

2 spicchi d'aglio
1 handful of parsley
Zest from 1 orange
4 cucchiai di olio extravergine d'oliva
1/2 cucchiaini di sale
1/2 cucchiaini di pepe
1 chicken, 3 to 1.8kg 2 tablespoons red wine vinegar
120ml olio extravergine di oliva
120ml di vino bianco

How to make Pollo al Mattone: Chicken Under a Brick

Preriscalda il forno a 204°C.

Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.

Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.

Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.