Rosemary Chicken Under a “Brick”

Prep time: 5 minutes

Total time: 20 minutes

Serves: 4

Crispy on the outside, tender and juicy on the inside, this flavorful way to prepare chicken (also known as chicken al mattone in Italy) will soon become a mainstay in your cooking line-up. Kids will love it, too!


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bone-in, skin-on chicken thighs (about 2 1/2 pounds) 
3/4 teaspoon 
kosher salt 
1/2 teaspoon 
freshly ground black pepper 
2 teaspoons 
extra virgin olive oil 
2 tablespoons 
fresh rosemary needles (about 2 sprigs) 


Pat the chicken dry with paper towels and season on both sides with salt and pepper (about 24 turns on pepper mill). Heat the oil in a large skillet over medium-high heat.  Place the chicken (skin-side down) in the skillet, and sprinkle with rosemary. Place another skillet on top of the chicken and weigh it down with something heavy (like a large can of tomatoes or a brick, if you have one lying around).

Cook until the skin is golden brown and crisp, 10 to 12 minutes. Turn the chicken over, weigh it down again and continue to cook until cooked through, 3 to 5 minutes more. (Depending on the size of the chicken thighs, you may have to cook them in batches.)


helpful hints

  • Make sure the chicken is patted completely dry before you cook it
  • When the chicken releases easily from the pan, you know it’s ready to be turned
  • Remove rosemary needles by pulling them off the sprig in the opposite direction they grow
  • To check the chicken for doneness, cut into the center of the fattest thigh to make sure it's cooked through (no pink)

tools needed

2 large skillets, measuring spoons, tongs, “brick” (like a large can of tomatoes)


make it a meal

Here's a recipe pairing we love with our Rosemary Chicken Under a “Brick”: