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Lemon parsley chicken Recipe

Lemon parsley chicken Ingredients

  • Lemon parsley chicken
    Lemon parsley chicken

    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
  • Extra-virgin olive oil, for liberal drizzling

How to make Lemon parsley chicken

  • 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.
  • Lemon parsley chicken Recipe is ready to serve.

Prep 10 min
Cook 20 min
Total: 30 min

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