Photo: 30 Minute Garlic-Parsley Chicken-Under-a-Brick Recipe
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
Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
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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By lindatalbott_11...
nashville, TN
on May 30, 2010
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Instead of garlic, use shallots or onions. Alternately, use another Make a poaste with a bit of olive oil or butter and an herb like rosemary or thyme for flavor or rely on good old sage, it's always a favorite when it comes to chicken. Make the same amount of paste to equal the garlic you would be using in the recipe.
Hope this helps!
Linda Brewer
National Healthy Comfort Foods Examiner
Examiner.com
http://www.examiner.com/x-26032-Healthy-Comfort-Foods-Examiner~y2010m5d5-Springtime-pasta-sauce-with-fresh-corn-tomatoes-peppers-and-celery--with-or-without-mea
By hrushanyk_1051655
Philadelphia, PA
on February 16, 2010
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I like trying different chicken recipes and this one was definitely different. Not only did I put the herb topping under the skin, I made a slit in the chicken and
added some in the chicken. I liked the flavors of the parsley and lemon and
the almonds gave it a nice crunch. I didn't use the brick, I just browned the
chicken on the stove and then placed it in the oven. Of course, oven
temperatures vary...I used a 350 degree oven for a good 30 minutes.
By marnekaymiller_...
Huntersville, 73
on February 04, 2010
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Following the advice of others I also cooked the chicken in the oven for 30 minutes and it was fully cooked and juicy. But my family and I found the taste to be quite bland. It just tasted like regular chicken and it was too much work for that. I won't be making it again.
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