30 Minute Garlic Almond Chicken Under A Brick Recipes

Steps:

• Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
• When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
• Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
• Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

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.

Steps:

• Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
• 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 grill 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 minutes. Transfer the pan to hot oven and roast for 15 minutes.

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.

Steps:

• Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
• Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.