- 4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 3/4 pound yellow squash, cut into 1/2-inch pieces
- 1 pound tomatoes, coarsely chopped
- 2 garlic cloves, chopped
- 3 teaspoons chopped marjoram, divided
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Add chicken, skin side down.
- Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil).
- Cook 10 minutes, then remove weight, pot, and parchment.
- Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more.
- Transfer chicken to a plate and keep warm, covered.
- Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet.
- Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
- Stir in any juices from plate and season with salt and pepper.
- Spoon over chicken.
- Sprinkle chicken and vegetables with remaining teaspoon marjoram.
- Serve with: a green salad tossed with red-wine vinaigrette