Pollo al Mattone.
Here is the recipe from my Blog on Rome in January.
The cake recipe will be next!
4 Organic free range chicken legs( drumsticks and thighs attached)
salt and pepper, olive oil, juice from 1/2 lemon
Bone the legs, opening them out into large flat pieces, leave the skin on.Trim any excess fat. Season both sides with salt and pepper. Put legs onto a plate with the 2 tablespoons of oil and the juice whisked together with a fork.Turn to coat both sides.
Heat a large frypan or cast iron grill pan over medium heat. I like the markings you get from a ridged pan.When the pan is hot, lay the legs skin side down on the pan in a single layer. Put a piece of foil or cooking parchment paper cut to size on top, then lay another cast iron pan on top. Originally this was a brick.
Cook for 15 minutes skin side down, checking to see it’s browning evenly.Reduce the heat if it’s cooking too fast.Turn the legs over and cook for 5/7 mins more uncovered. The skin should be crisp and golden.
Serve with lentils and sautéed spinach and rocket pesto.
A large bunch of washed and dried rocket,2 anchovy fillets,15mls of capers,1 finely chopped garlic clove, extra virgen olive oil. Put in blender, pour the oil in to mix, salt and pepper to taste.