Active Time

　　20 min

　　Total Time

　　45 min

　　Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Sprinkle chicken and vegetables with remaining teaspoon marjoram.

　　

Step 6

Serve with: a green salad tossed with red-wine vinaigrette