Recipes // Main Dish Chicken and Turkey // Chicken Al Mattone With Broccoli Rabe And Lemon Risotto

Chicken Al Mattone With Broccoli Rabe And Lemon Risotto

  • One 21⁄2- to 3-pound chicken, cut in half and partially deboned
  • 4 tablespoons grapeseed oil
  • 2 lemons, cut in half
  • 2 fresh rosemary sprigs
  • 4 garlic cloves 1 teaspoon kosher salt
  • 1⁄2 teaspoon cracked black pepper
  • pinch of red pepper flakes
  • chopped fresh Italian (flat-leaf) parsley for garnish
  • 2 regular masonry bricks, wrapped in aluminum foil
  • Lemon Risotto
  • Broccoli Rabe 
  1. Place the chicken halves, 2 tablespoons of the grapeseed oil, the juice of 1 lemon, the rosemary sprigs, and garlic cloves in a glass or ceramic shallow dish and mix to combine. Cover and place in the refrigerator to marinate overnight.
  2. Preheat the oven to 400°F. Set up the racks for 2 sauté pans
  3. Put 1 tablespoon of the remaining grapeseed oil in each of two large oven-safe sauté pans over high heat. When the oil has reached smoke point, place the chicken halves in the pans, skin side down, and season with the salt and pepper. Reduce the heat to medium and sear until the skin is golden brown, 4 to 5 minutes.
  4. Place one brick on top of each chicken half (still skin side down). Place both pans, with the chicken halves and bricks, in the oven to roast for 20 minutes. When pressed lightly, the chicken juices should run clear, with no blood.
  5. Transfer the chicken halves, skin side up, to a serving plate. Squeeze over the juice from the 2 remaining lemon halves, sprinkle with the red pepper flakes, garnish with the chopped parsley, and serve. 
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