30 Minute Garlic-Parsley Chicken-Under-a-Brick
This American main course delivers a crisp, flavourful chicken in a short time. The method involves creating a dry paste from garlic, parsley, almonds and lemon zest, which is tucked under the chicken skin. The chicken is then cooked in a weighted skillet to achieve a crisp finish before a final roast. It serves four people and is ready in 20 minutes.
Ingredients
- 4 large cloves garlic, cracked away from skin
- 100g flat-leaf parsley, a few generous handfuls
- 50g Marcona almonds (Spanish peeled, toasted)
- 1 lemon, grate 5g zest then cut into wedges
- 4 bone-in, skin-on chicken breasts or thighs
- 2 tbsp griddle seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- Extra-virgin olive oil, for liberal drizzling
Method
- Set a heavy skillet to heat and warm your oven to 200C/Gas 6.
- Pulse the garlic, parsley, almonds and lemon zest in a food processor to form a dry paste.
- Gently lift the chicken skin and spread a quarter of the paste underneath each piece.
- After washing your hands, coat the chicken with olive oil and the griddle seasoning. Place it skin-side down in the hot skillet and cover with a smaller pan.
- Weigh the top pan down with a brick. Cook for 6 to 8 mins until the skin crisps, then move the skillet to the oven to roast for 15 mins.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineamerican
AuthorFood Network UK
