Pollo al Mattone con Patate Arrosto (Brick-Style Pressed Chicken Thighs with Roast Potatoes)
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 600 g baby new potatoes, halved
- 4 garlic cloves
- 3 fresh rosemary
- 1 lemon, zested and juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 46 g
- Carbohydrate
- 25 g
- of which sugars
- 2.2 g
- Fat
- 42 g
- of which saturates
- 10.5 g
- Fibre
- 3.8 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Toss the potatoes with 1 tablespoon of the olive oil and spread over a large roasting tray.
- 2
Rub the chicken thighs with the remaining olive oil, garlic, rosemary leaves, lemon zest and plenty of black pepper.
- 3
Lay the chicken skin-side down on top of the potatoes and press down firmly with another heavy tray or a couple of foil-wrapped bricks to flatten.
- 4
Roast for 20 minutes pressed down, then remove the weight, turn the chicken skin-side up and roast for a further 20-25 minutes until the skin is crisp and the chicken is cooked through with no pink remaining.
- 5
Squeeze over the lemon juice and serve the chicken with the roast potatoes.
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