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!
ready to learn? just hit play.
ingredients
- 2 teaspoons
- olive oil
- 8
- bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1 teaspoon
- kosher salt
- 1/2 teaspoon
- freshly ground black pepper (24 turns on pepper mill)
- 2 tablespoons
- fresh rosemary needles (about 2 sprigs)
directions
Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on both sides with salt and pepper, place (skin-side down) in the skillet, and sprinkle with rosemary. Place another skillet along with something heavy to weigh it down (like a large can of tomatoes) on top of the chicken. Cook until the skin is golden brown and crisp, 10 to 12 minutes. Turn the chicken over, weigh it down with the skillet 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 rinsed and 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)
26 comments, add yours below
Jamie on March 12, 2011 at 9:27PM wrote:
I made this last night - turned out great! I had zero cooking skills before I stumbled upon this website. I love the videos and the pictures help me tremendously! I am trying everything, because with the photos I know what to do, how much to add, ect. I can‘t tell you how much I have enjoyed making these recipes! It makes me feel accomplished!!
Jenni on March 17, 2011 at 11:49AM wrote:
I’d like to make it and serve it with your quino pilaf. I’m wondering if I can make it withOUT the skin on???
Jessica on March 21, 2011 at 1:19PM wrote:
Hi Jenni - you can absolutely make it without the skin (no change in cooking times)!
Laura on March 24, 2011 at 4:37PM wrote:
for some reason, when i made this (twice) it was not good! :( i will try it again. i followed the recipe to the T.
YL on March 25, 2011 at 9:08PM wrote:
I made this exactly as written but added red pepper flakes (we like it spicy) and it was fantastic! Moist juicy meat and crispy skin. Will add this to our regular rotation.
Laura on March 28, 2011 at 3:30PM wrote:
never mind! 3rd times the charm! triple delicious! <3
Katie on April 12, 2011 at 11:23PM wrote:
husbands response after 1st bite - mmm, this is good. 2nd bite - wow! This is restaurant style . . . enough said :)
Erin on April 18, 2011 at 7:47PM wrote:
Hi Jessica,
Does the weighting of the chicken make it crispier? I made it tonight and it was DELICIOUS (my hubby is freaking out) but it definitely wasn’t crispy. Do you think reducing the olive oil might help?
Thanks!
Erin
jessica on April 20, 2011 at 10:12AM wrote:
Hi, Erin. The recipe calls for so little oil that I’m not sure reducing it will help with the crisp factor. The weight definitely helps. Also, be sure to cook the skin side long enough until deep golden brown.
Laura on April 20, 2011 at 10:24AM wrote:
why did you pass over passover recipes?
Robin on April 21, 2011 at 7:45AM wrote:
Can you make this recipe using breasts? Would anything else change for the recipe~I’m assuming the cooking time would at least be different?
Judy Wright on April 25, 2011 at 10:56AM wrote:
Can you make this recipe using breasts? Would anything else change for the recipe~I’m assuming the cooking time would at least be different?
Laura on April 25, 2011 at 11:28AM wrote:
Hi! Can’t find my last comment?? Anyway i made this dish and while it was delicious ( loved the rosemary) most of the skin stuck to the pan. Any suggestions? Also can this be made using skinless thighs or chicken breast to reduce the amount of fat? Thanks!!
Jessica on April 25, 2011 at 12:44PM wrote:
Hi, Robin, Judy and Laura! Chicken breasts will work: try the recipe using 6-8 ounce breasts and cook them the same 10 to 12 minutes on the first side until golden brown. You’ll probably have to increase the cooking time on the second side to at least 5 minutes. It’s ok to cut into the thicker part of the breast to check for doneness.
jessica on April 25, 2011 at 12:51PM wrote:
Hi, Laura. Sometimes that skin can be tricky…it will often stick to the pan if it is not quite browned (it will usually release once it’s a nice golden brown). And sometimes it can just be the pan. Do you have a cast iron skillet to try instead? Might do the trick.
Farah on July 29, 2011 at 12:29PM wrote:
It seems like the people who are having trouble with the chicken not browning or sticking to the pan are likely not cooking at high enough heat. I think a lot of people are scared to really crank it up but it makes all the difference in cooking delicious meats at home. Be brave!
rebecca on September 4, 2011 at 10:26PM wrote:
i was raised a vegetarian, so cooking meat is all new to me and this recipe was exactly what i needed! so easy. delicious. just a note - i have used a sharpie to mark my cans of tomato as “for pressed chicken” so i can keep re-using them in this way and not mistakenly eat the contents. the cans get quite warm! seems like a food safety issue.
Josie on September 23, 2011 at 3:01PM wrote:
Hi Jessica, being sicilian, I’ve always made this dish..love it, love it, love it..I also use boneless chicken thighs..thanks for posting this recipe..
NANCY WRIGHT on September 23, 2011 at 7:30PM wrote:
I LOVE love THIS RECEIPT…I PUT 1/4 CUP DRY CHERRY WINE AT THE END FOR ABOUT 2OR 3 MINUTES I USED CHICKEN DRUMSTICKS AND BONELESS THIGHS
Tara on October 3, 2011 at 1:25PM wrote:
Chicken was easy and delicious! I also made the Couscous, I forgot to buy mint so I added some balsamic vinegar and it was great. Thanks
Alison on October 17, 2011 at 6:38PM wrote:
This was super yummy. I made it twice with skinless, boneless breasts in a cast-iron skillet and it was pretty dry both times - I think the skin-on probably adds more tenderness, and the skinless breasts take much less cooking time in the pan.
rebecca on November 3, 2011 at 4:03PM wrote:
GET OUT OF TOWN!!! Made this for dinner last night and can’t get over how easy, crispy, juicy, tender and deeeeeeeeelicious it was! Had no fresh rosemary, so i used dried- it was still delish. Can’t wait to try it again w/fresh herbs. Also my 5 year daughter old LOVES watching you & ali & now spanks me on the tush whenever i make a good dinner :)
Grace on January 26, 2012 at 10:15PM wrote:
I am making this chicken right now. It is so simple and delicious! It’s one of my families favorites. Every recipe I have made has been yummy. I love these recipes so much that I ordered the cookbook Double Delicious on my iPad. Thank you for introducing me to so many great dinner options that are healthy and my family loves!
Ios On Android Phone on January 27, 2012 at 3:07AM wrote:
You’ll probably have to increase the cooking time on the second side to at least 5 minutes. It’s ok to cut into the thicker part of the breast to check for doneness.
metformin on February 2, 2012 at 12:34AM wrote:
I think the skin-on probably adds more tenderness, and the skinless breasts take much less cooking time in the pan.
danielle on February 16, 2012 at 11:08PM wrote:
Thank you so much for these recipes! I am a single young mom and I always dreaded cooking but it is a must now that I have two mouths to feed. I am on a budget and most of these recipes are low cost except the seafood. I love salmon but it is a bit pricey. I wanted to know if I can make a request for tilapia recipes or other cheap white fish?
