Serves 4

Translated from an Italian recipe.

Ingredients

• 1 small chicken, split down backbone or halved
• Juice of 1 lemon
• 1 tablespoon chopped fresh sage
• 1/3 cup olive oil (lemon-infused oil optional), plus additional oil for basting
• Salt and pepper to taste
• 1 lemon, sliced for garnish

Procedure

1. Press the chicken with your hands to a uniform thickness.
2. Marinate in lemon juice for 30 minutes turning after 15 minutes.
3. Remove the chicken from the lemon juice and discard the juice.
4. Rub the chicken on both sides with olive oil.
5. Sprinkle with salt, chopped sage and lots of freshly ground black pepper.
6. Heat olive oil in the base of the mattone over medium heat. When it is hot, add the chicken and place the weighted lid on top of the chicken.
7. Cook for approximately 55 minutes, turning 3 or 4 times and basting with pan juices.
8. Cut the cooked chicken into four pieces and serve immediately.
9. Garnish with lemon slices.

Buon appetito!