30-Minute Garlic-Almond Chicken Under a Brick
photo by LifeIsGood
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large garlic cloves, cracked away from their skins
- 1 cup fresh flat leaf parsley
- 1⁄2 cup marcona almonds, toasted (or toasted slivered almonds)
- 1 tablespoon grated lemon zest
- 1 lemon, cut into wedges
- 4 bone-in skin-on chicken breasts (or thighs)
- extra virgin olive oil
- 2 tablespoons McCormick's Montreal Brand steak seasoning
directions
- Preheat a heavy skillet over medium heat; preheat oven to 400°.
- In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
- Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
- Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
- Place the breasts in the skillet skin side down; top them with another smaller skillet.
- Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
- Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.
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Reviews
-
I thought the spice mix overpowered the green paste. You better cook the chicken longer than 15 min unless u like undercooked chicken. I will not make this again and I eat anything. I was bummed as I planned it as a "quick and elegant" dinner for my boyfriend.. I love to cook and cook alot.. we were both bummed!
-
Excellent chicken recipe. Crispy on the outside, moist and tender on the inside and packed with flavor. The toasted almonds added a nice little crunch and great flavor - do not skip that ingredient! I assumed the cut lemon wedges were for garnish, as I did not see the use of them in the recipe. To be more economical, I bought "Pick of the Chick" on sale and stuffed the skin the breasts and thighs. I just tossed the drumsticks and wings into the same pan, sprinkling it with the filling. I cooked my chicken for about 20-25 minutes. Delicious! This will definitely be made again. ~Made for My-3-Chefs 2008~