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Chicken al Mattone

Chicken al Mattone Recipe

  • 1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
  • 4 tablespoons fresh lemon juice, divided
  • 3 tablespoons grapeseed oil or olive oil, divided
  • 1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
  • 2 garlic cloves, pressed
  • Coarse kosher salt
  • 1/4 teaspoon dried crushed red pepper
  • Chopped fresh Italian parsley
  • Brick wrapped in aluminum foil or heavy cast-iron skillet
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