Rosemary Chicken Under a “Brick”
Active Time: 5 minutes | Total Time: 20 minutes | Serves Serves: 4 | Watch Video | Gluten Free
- 8 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.)
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