Prep time: 5 minutes
Total time: 20 minutes
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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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.)
2 large skillets, measuring spoons, tongs, “brick” (like a large can of tomatoes)