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)
