30 Minute Garlic-Parsley Chicken-Under-a-Brick

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  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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