30 minute garlic-parsley chicken-under-a-brick

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
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
1) Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 200C/Gas 6.

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 griddle 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 mins. Transfer the pan to hot oven and roast for 15 mins.

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