How to Make Italian Chicken Under a Brick (Pollo al Mattone)

Humans have been cooking with hot stones more or less since we first learned to control fire. Before metallurgy allowed for cookware made of copper, iron, and steel, and even before anyone had figured out how to turn clay into earthenware, we were heating stones to cook on—and sometimes under—them. They were nature's griddles, broilers, water boilers, skillets, and sheet trays.

Working on this recipe came down to figuring out the two big parts of the process: the best way to marinate the chicken, and what gear you really need to pull the technique off.The most common marinade for pollo al mattone includes olive oil, lemon juice and zest, garlic, red pepper flakes, and herbs like rosemary or sage . I've seen renditions that stray from this basic ingredient set, but I decided to stick with it for this classic version.

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