Easy Italian Recipes

 MAKES 4 SERVINGS

- 1/4 cup (2 fl oz/60 ml) fresh lemon juice
- 1/4 cup (2 fI oz/60 ml) olive oil
- 1 teaspoon red pepper flakes, or to taste
- Sea salt and freshly ground black pepper
- 1 chicken, about 3 lb (1.5 kg), preferably free range

The name of this recipe translates to "deviled chicken," a reference to its spiciness. In Tuscany, as the chicken cooks, it is weighted down with a mattone (brick), a heavy, glazed terra-cotta disk that looks like a fiat pot lid. It ensures the skin of the bird turns out crisp and the meat is evenly cooked. You can find a mattone at some cookware shops and online sources outside Italy, or you can use a heavy roasting pan weighted with a brick with good results.

In a large, shallow baking dish, whisk together the lemon juice, olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Split the chicken along the breastbone, so that it can be opened like a book. Once split, turn the chicken over, skin side up, and, using the heel of your hand, crack the backbone to flatten it. With a meat pounder, pound the chicken gently to flatten it as much as possible. Place the chicken in the lemon juice mixture, and turn to coat well on both sides. Cover and let stand at room temperature for at least 1 hour or for up to 24 hours in the refrigerator.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Or, preheat a stove-top grill pan or griddle over medium-high heat and brush with oil. Line the bottom of a heavy roasting pan with aluminum foil. Place a heavy object such as a brick in the pan.

BY GRILL: Remove the chicken from the marinade, and piace it, skin side down, over the hottest part of the fire or directly over the heat elements. Place the foilcovered pan on top to keep the chicken flat against the grill. Cook the chicken, removing the weight occasionally and turning the chicken over to be sure it does not burn. It is done when the juices run clear when a thigh is pierced with a knife, about 30 minutes. It may be necessary to move the chicken to a cooler part of the grill to prevent burning.

BY GRILL PAN OR GRIDDLE: Remove the chicken from the marinade, and piace it, skin side down, on the 011 pan or griddle. Place the foil-covered pan on top to keep the chicken fiat against the hot surface. Cook the chicken, removing the weight occasionally and turning the chicken over to be sure it does not burn. It is done when the juices run clear when a thigh is pierced with a knife, about 30 minutes. It may be necessary to reduce the heat under the grill or griddle to prevent the chicken from burning.
Transfer the chicken to a serving platter, cut into serving pieces, and serve hot or at room temperature.

Buon appetito !