Pollo al Mattone

Method

1. Butterfly the whole chicken by cutting along the backbone and pressing it flat with the heel of your hand.
2. In a small bowl, combine the olive oil, lemon juice, rosemary, and garlic to create a marinade, then coat the chicken thoroughly and allow it to rest for 15 minutes.
3. Heat a large cast-iron skillet over medium-high heat, then place the chicken skin-side down and weigh it down with a heavy pan or foil-wrapped brick.
4. Cook the chicken under the weight for approximately 25 minutes until the skin is deeply golden and crisp, then flip and continue cooking for a further 16 minutes until the internal temperature reaches 75°C (165°F).
5. Remove the chicken from the pan and allow it to rest for 5 minutes before carving, so the juices redistribute throughout the meat.
6. Drizzle any remaining pan juices over the carved chicken before serving.