Ingredients

4 chicken breast halves, skin on and bone in
2 bricks or a heavy cast-iron bacon presser
Aluminum foil
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 tablespoon dried Italian seasoning or herbs de Provence
1 teaspoon kosher salt
1/8 teaspoon red pepper flakes
2 tablespoons capers

Directions

Place chicken in a mixing bowl with remaining ingredients. Toss well to coat evenly. This can be done several hours ahead and refrigerated. Wash the bricks. Wrap each with heavy-duty aluminum foil. Preheat oven to 375 degrees. Place bricks in oven for 15 minutes to heat through. Heat a large oven-proof skillet over medium-high heat (large enough to hold the 4 chicken breasts).

Place the chicken in the skillet, along with the marinade, skin side down. Carefully remove bricks from oven and weigh down the chicken with the foil-covered bricks. Lower heat to medium and cook chicken 5-7 minutes. Place skillet in the preheated oven for 20 minutes, with the bricks still on top. The heat of the bricks will cook the bone side of the chicken.

When chicken is done, carefully remove bricks from chicken and place chicken on serving platter, skin side up.

Garlic Caper Sauce:
Pan dripping from chicken with garlic and capers
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup white wine (or more chicken broth)
1 lemon, thinly sliced, for garnish
4 fresh rosemary sprigs, for garnish
2 Roma tomatoes, chopped, for garnish

In the skillet in which the chicken was cooked, add butter; cook until melted over medium heat. Whisk in the flour to combine with butter. Slowly whisk in the wine and broth. Cook 1-2 minutes over medium heat, until thickened slightly and bubbly. Pour over chicken; serve at once with lemon slices, rosemary sprigs and tomatoes. Serves 4.