Best 30 Minute Garlic Parsley Chicken Under A Brick Recipes

30-Minute Garlic-Almond Chicken Under a Brick image

Provided by ratherbeswimmin

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large garlic cloves, cracked away from their skins
1 cup fresh flat leaf parsley
1/2 cup marcona almonds, toasted (or toasted slivered almonds)
1 tablespoon grated lemon zest
1 lemon, cut into wedges
4 bone-in skin-on chicken breasts (or thighs)
extra virgin olive oil
2 tablespoons McCormick's Montreal Brand steak seasoning

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 image

Provided by Tyler Florence

Categories main-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 9

1 whole (3 pound) chicken
3/4 cup olive oil
2 oranges, juiced and zested
2 teaspoons cumin seed, toasted
1 teaspoon curry powder
1 tablespoon brown sugar
1 teaspoon minced garlic
2 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste

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.