Pollo Mattone Recipe
Red Chile-rosemary BBQ, fingerling potatoes, broccolini, roasted garlic, capers
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Ingredients
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Chicken Marinade
Vegetables
Method
Preparation
- 1
Marinate the Chicken
In a bowl, mix red chile powder, chopped rosemary, olive oil, minced garlic, salt, and black pepper. Rub this marinade all over the spatchcocked chicken and let it marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- 2
Cooking
- 3
Roast the Chicken and Vegetables
On a large baking sheet, arrange the marinated chicken skin side up and surround it with the prepared fingerling potatoes. Roast in the preheated oven for about 45-50 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (75°C) and the potatoes are golden and tender.
- 4
Add Broccolini
In the last 10 minutes of roasting, add the broccolini to the baking sheet. Toss with a bit of olive oil and season with salt and pepper. Continue roasting until tender.
- 5
Finish with Garlic and Capers
Remove the roasted garlic cloves from the head and squeeze them over the chicken and vegetables. Sprinkle the capers on top before serving.
