Ingredients
- 1 large whole chicken breast, skin on
- 2 fresh rosemary springs
- 1 rosemary spring, leaves removed and minced
- 4 medium potatoes
- 2 lemons, sliced
- 3/4 cup olive oil
- Salt and pepper
Preparation
Step 1
1. Cut the breastbone of the chicken breast with poultry shears. Do not cut the breast into 2 pieces, just cut the bone. Open the breast like a book. Loosen the skin on each breast half and insert a rosemary spring. Coat the chicken breast with olive oil and season with salt and pepper.
2. Cut the potatoes into 1/2-inch slices. Cook the potatoes in boiling water for 5-6 minutes, drain. The potatoes are partially cooked and will cook further in the mattone. Place the potatoes and lemon slices in a bowl. Drizzle with olive oil and season with salt and pepper. Gently toss to coat the potatoes without breaking them.
3. Preheat the mattone over medium heat for 5 minutes. Place 1/2 cup olive oil in the base of the mattone, and heat for 2 minutes.
4. Place seasoned chicken, skin side down, in the base of the mattone. Place sliced (pre-cooked) potatoes and lemon slices around the chicken. Cover with press (lid) Cook over medium heat until the skin is evenly golden brown, about 6-7 minutes.
5. Turn the chicken over, and turn the potatoes and lemons over. Cover with the press and cook for another 6-7 minutes. Reduce the heat if the skin is browning too quickly. Chicken is done when the juices are clear when pierced with a fork.
6. Transfer the chicken to a cutting board and allow to rest for 5 minutes. Slice the chicken and serve with the potatoes and lemons.
(Serves 2)