Pollo Alla Matone

• Ingredients:
• 1 Free Range / Organic Chicken (size based on number of servings)
• 1 Tbs salt
• 1/2 Tbs pepper
• 2 C Extra Virgin Olive Oil
• Fresh Rosemary - or Fresh herbs of your choice (sage is a good one too)
• 2 or 3 Garlic Cloves - chopped or sliced
• Fresh lemon wedges
• 1 brick or a baking stone sized to cover all / most of the chicken or a cast iron skillet
• BBQ grill or pit

1. Method:
2. Clean the chicken - wash inside and out
3. Pat dry
4. Remove the backbone from the butt to the neck with poultry shears
5. Lay flat with breast side up and press down to flatten - you may crack the breastbone
6. Heat the Olive Oil, garlic and rosemary over low heat - 10 minutes - Cool to room temperature.
7. Place chicken in a zip-top bag, add the herb and garlic infused oil and place in refrigerator for 2 hours or overnight.
8. Remove chicken from bag
9. Wipe off off excess oil and herb mixture.
10. Rub the chicken with salt and pepper.
11. Pre-heat the grill and set it for indirect cooking
12. Wrap the stone in aluminum foil - for sanitary reasons
13. Place the chicken breast side up in the indirect cooking spot and cover with the stone
14. Press the stone down so it sit on top of the chicken
15. Cook for 25 to 35 minutes (based on a 3 lb chicken) on the first side then remove the brick, check the internal temp, turn the chicken over, replace the brick and cook to 180 in the thigh area.
16. Serve with the lemon wedges and insist that your guests use them to pop the chicken flavor.

ingredients, range, pepper, olive oil, rosemary, garlic, lemon wedges, grill

Taken from www.epicurious.com/recipes/member/views/pollo-alla-matone-50086383 (may not work)