30 Minute Garlic-Parsley Chicken-Under-a-Brick

• 4 large cloves garlic, cracked away from skin
• 1 cup flat-leaf parsley, a few generous handfuls
• 1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
• 1 lemon, grate 1 tablespoon zest then cut into wedges
• 4 bone-in, skin-on chicken breasts or thighs
• 2 tablespoons grill 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 400 degrees F.
2. Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste.
3. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken.
4. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning.
5. Place skin side of the breasts down in the skillet and top with another, smaller skillet.
6. Weight the pan with a brick.
7. Cook to crisp skin, 6 to 8 minutes.
8. Transfer the pan to hot oven and roast for 15 minutes.

garlic, flatleaf parsley, marcona almonds, lemon, chicken breasts, grill seasoning blend, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/rachael-ray/30-minute-garlic-parsley-chicken-under-a-brick-recipe.html (may not work)