30 Minute Garlic-Parsley Chicken-Under-a-Brick (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 large cloves garlic, cracked away from skin |
1 cup flat-leaf parsley, a few generous handfuls |
1/2 cup marcona almonds (spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds |
1 lemon, grate 1 tablespoon zest then cut into wedges |
4 bone-in, skin-on chicken breasts or thighs |
2 tablespoons grill seasoning blend (recommended: montreal steak seasoning by mccormick) |
extra-virgin olive oil, for liberal drizzling |
Directions:
1. Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
2. Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.
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