Under weights, the skin renders shatter-crisp. Green Malli seasons the meat overnight; Red Malli lacquers the skin in the last minutes of roasting.
Recipe card
Crispy Roasted Pressed Chicken (Both Malli)
- Prep
- 20m
- Cook
- 1h 15m
- Total
- 9h 20m
- Yield
- Serves 4
Ingredients
- →1 whole chicken (3.5–4 lb), backbone removed (spatchcock)
- →3 tbsp Malli Green Tkemali
- →2 tbsp olive oil
- →2 tsp kosher salt
- →1 tsp black pepper
- →2 tbsp Malli Red Tkemali, for glazing
- →Butter or oil for the weight (optional)
Instructions
- 01
Marinate
Loosen skin slightly, rub Green Tkemali mixed with olive oil, salt, and pepper under and over skin. Refrigerate uncovered 8 hours or overnight for crisp skin.
- 02
Press and roast
Heat oven 425°F. Place chicken skin-side up on a wire rack in a sheet pan. Top with a second sheet pan weighted with cast-iron or bricks. Roast 45 minutes.
- 03
Glaze
Remove weights, brush skin with Red Tkemali. Roast 10–15 minutes more until deeply browned and 165°F in the thigh.
- 04
Rest
Rest 10 minutes, carve, serve with both Tkemalis on the table.
