30-Minute Garlic-Almond Chicken Under a Brick

Total Time
40mins
Prep 15 mins
Cook 25 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat a heavy skillet over medium heat; preheat oven to 400°.
  2. In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
  3. Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
  4. Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
  5. Place the breasts in the skillet skin side down; top them with another smaller skillet.
  6. Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
  7. Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.

Reviews

(2)
Most Helpful

I thought the spice mix overpowered the green paste. You better cook the chicken longer than 15 min unless u like undercooked chicken. I will not make this again and I eat anything. I was bummed as I planned it as a "quick and elegant" dinner for my boyfriend.. I love to cook and cook alot.. we were both bummed!

georgia_u22 November 21, 2009

Excellent chicken recipe. Crispy on the outside, moist and tender on the inside and packed with flavor. The toasted almonds added a nice little crunch and great flavor - do not skip that ingredient! I assumed the cut lemon wedges were for garnish, as I did not see the use of them in the recipe. To be more economical, I bought "Pick of the Chick" on sale and stuffed the skin the breasts and thighs. I just tossed the drumsticks and wings into the same pan, sprinkling it with the filling. I cooked my chicken for about 20-25 minutes. Delicious! This will definitely be made again. ~Made for My-3-Chefs 2008~

LifeIsGood June 09, 2008

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