30-Minute Garlic-Almond Chicken Under A Brick - cooking recipe

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

Preparation

Preheat a heavy skillet over medium heat; preheat oven to 400\u00b0.
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.