Crispy Garlic-Almond Chicken Under a Brick
Experience a delightful blend of flavors with this Crispy Garlic-Almond Chicken Under a Brick recipe. This dish features succulent chicken breasts infused with a mixture of garlic, fresh parsley, toasted Marcona almonds, and lemon zest, all encased beneath the skin for maximum flavor. Weighing the chicken down as it cooks ensures that the skin gets perfectly crispy while retaining juiciness in the meat. Ready in just 30 minutes, this dish is perfect for a weeknight dinner or a special occasion with friends and family. Serve with lemon wedges for a refreshing zest!
4
Servings
350
Calories
8
Ingredients
Ingredients
Garlic cloves
4 large (cracked away from their skins)
Fresh flat-leaf parsley
1 cup (washed and roughly chopped)
Marcona almonds
1/2 cup (toasted (or use toasted slivered almonds))
Grated lemon zest
1 tablespoon (freshly grated)
Lemon
1 (cut into wedges for serving)
Bone-in skin-on chicken breasts (or thighs)
4 (whole pieces)
Extra virgin olive oil
to taste (for drizzling)
McCormick's Montreal Brand steak seasoning
2 tablespoons (for seasoning)
Instructions
1
Preheat your oven to 400°F (200°C) and place a heavy skillet over medium heat to warm up.
2
In a food processor, add the garlic cloves, fresh flat-leaf parsley, toasted Marcona almonds, and grated lemon zest. Pulse until the mixture turns into a coarse paste.
3
Gently loosen the skin of each chicken breast (or thighs) and carefully spread a quarter of the garlic-almond mixture underneath the skin, ensuring even distribution.
4
Drizzle a generous amount of extra virgin olive oil over the chicken, fully coating the exterior. Season with McCormick's Montreal Brand steak seasoning to taste.
5
Place the chicken breasts skin-side down in the preheated skillet. Take an additional smaller skillet and place it on top of the chicken to help weigh it down.
6
To keep the skillet steady, place a brick (wrapped in aluminum foil) on top of the smaller skillet. Cook for 6 to 8 minutes, allowing the skin to crisp up nicely.
7
After the skin is crispy, transfer the skillet to the oven and roast the chicken for an additional 15 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
8
Once cooked, remove from the oven and let rest for a few minutes before serving with lemon wedges on the side.
Nutrition Information
22.5g
Fat
3.75g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking technique for this chicken?
The chicken is cooked under a brick, which means it is weighed down in a skillet to ensure even contact and extra crispy skin.
How many calories are in one serving of this chicken?
Each serving contains approximately 350 calories.
What are the main ingredients in the stuffing mixture?
The mixture consists of garlic cloves, fresh flat-leaf parsley, toasted Marcona almonds, and grated lemon zest.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
Can I use chicken thighs instead of breasts?
Yes, you can use 4 bone-in skin-on chicken breasts or thighs for this recipe.
Why do I need a brick for this recipe?
A brick wrapped in foil is used to weigh down the chicken, helping the skin get perfectly crispy while keeping the meat juicy.
How long do I sear the chicken on the stove?
The chicken should be cooked skin-side down for 6 to 8 minutes on the stovetop.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
How much protein is in each serving?
Each serving provides 32.5 grams of protein.
How do I prepare the garlic for the paste?
Use 4 large garlic cloves that have been cracked away from their skins.
What is a good substitute for Marcona almonds?
You can use toasted slivered almonds if Marcona almonds are unavailable.
How do I apply the garlic-almond mixture?
Carefully loosen the chicken skin and spread a quarter of the mixture underneath the skin of each piece.
What kind of seasoning is recommended for the exterior?
McCormick's Montreal Brand steak seasoning is recommended for seasoning the chicken.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What should I use to wrap the brick for cooking?
Use aluminum foil to wrap the brick for cleanliness and food safety.
How long does the chicken roast in the oven?
After searing on the stove, roast the chicken for an additional 15 to 25 minutes in the oven.
What is the carbohydrate count for this dish?
There are 3.75 grams of carbohydrates per serving.
Why is lemon zest included in the stuffing?
Lemon zest adds a bright, refreshing citrus flavor to the garlic-almond paste.
How should I serve the finished chicken?
Serve the chicken with lemon wedges on the side for an extra burst of zest.
What type of parsley should I use for the best flavor?
Fresh flat-leaf parsley is best for this recipe as it offers a clean, aromatic profile.
Do I need to use oil for the chicken?
Yes, extra virgin olive oil is drizzled over the chicken before it is seasoned and cooked.
Can I use boneless chicken for this recipe?
The recipe specifies bone-in skin-on chicken pieces to achieve the best texture and moisture.
How much fat is in one serving?
One serving contains 22.5 grams of fat.
What is the role of the food processor in this recipe?
It is used to pulse the garlic, parsley, almonds, and zest into a coarse paste.
Is there any sugar in this recipe?
The nutritional information provided indicates the sugar content is null or zero.
How much lemon zest is needed?
The recipe calls for 1 tablespoon of freshly grated lemon zest.
Is this a good recipe for a busy weeknight?
Yes, it is tagged as a 30-minute recipe, making it ideal for a quick and easy dinner.
Should the chicken rest after roasting?
Yes, let the chicken rest for a few minutes before serving to help retain its juices.
When is the skillet moved to the oven?
The skillet is transferred to the oven after the chicken skin has been crisped for 6 to 8 minutes on the stove.
Is there a specific seasoning brand mentioned?
The recipe specifically calls for McCormick's Montreal Brand steak seasoning for flavoring.