30-Minute Garlic-Almond Chicken Under a Brick |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rachael Ray 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:
1. Preheat a heavy skillet over medium heat; preheat oven to 400°.
2. In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
3. Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
4. Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
5. Place the breasts in the skillet skin side down; top them with another smaller skillet.
6. Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
7. Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.
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