Pollo al Mattone

Pollo al Mattone, or 'chicken under the brick,' is a classic Italian dish where a whole or spatchcocked chicken is cooked under the weight of a brick to ensure even, crispy skin and juicy meat. It is typically seasoned with simple ingredients like garlic, rosemary, olive oil, and lemon, and is a staple of Tuscan cuisine.

🍳 View the full Pollo al Mattone recipe →

🍽️ Nutrition at a glance

This dish is high in protein and healthy fats, with a rough calorie ballpark of 400-600 calories per serving depending on the cut and added oil. It is low in carbohydrates, providing essential nutrients like iron, zinc, and B vitamins from the chicken.

Nutrition breakdown

Calories	280 kcal
Protein	25 g
Carbs	2 g
Fat	19 g
Fiber	0 g
Sugar	0 g
Sodium	350 mg
Potassium	250 mg
Phosphorus	180 mg
Selenium	22 mcg
Niacin (B3)	6 mg
Vitamin B6	0.4 mg
Zinc	2.5 mg
Iron	1.2 mg
Vitamin B12	0.5 mcg

Per 1 chicken thigh with skin (about 150 g cooked) · estimated, varies by recipe

💡 What's interesting

The technique of cooking under a brick, known as 'al mattone,' is a rustic method that ensures the chicken cooks evenly and develops a perfectly crispy skin, making it a unique and flavorful preparation in Italian culinary tradition.