Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 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

Directions

1. Preheat a heavy skillet over medium heat; preheat oven to 400°.

2. In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.

3. Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.

4. Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.

5. 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.

6. Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.

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