• 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


  1. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  3. Add chicken, skin side down.
  4. 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).
  5. Cook 10 minutes, then remove weight, pot, and parchment.
  6. 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.
  7. Transfer chicken to a plate and keep warm, covered.
  8. Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet.
  9. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
  10. Stir in any juices from plate and season with salt and pepper.
  11. Spoon over chicken.
  12. Sprinkle chicken and vegetables with remaining teaspoon marjoram.
  13. Serve with: a green salad tossed with red-wine vinaigrette

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