30-MINUTE GARLIC-ALMOND CHICKEN UNDER A BRICK
Make and share this 30-Minute Garlic-Almond Chicken Under a Brick recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a heavy skillet over medium heat; preheat oven to 400°.
- 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.
Nutrition Facts : Calories 369.2, Fat 22.8, SaturatedFat 4.6, Cholesterol 92.8, Sodium 159.7, Carbohydrate 8.6, Fiber 4, Sugar 1.1, Protein 35.1
CRISPY CHICKEN UNDER A BRICK
Steps:
- Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
- Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
- Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
- Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.
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