30 Minute Garlic Almond Chicken Under a Brick
Transform your weeknight dinner routine with this irresistible 30-Minute Garlic Almond Chicken Under a Brick. Perfectly crispy chicken thighs are seasoned with a bold blend of garlic, almonds, lemon zest, paprika, and fresh thyme, delivering a delightful balance of crunch and zest in every bite. The unique "under a brick" cooking method ensures even heat distribution, yielding golden skin and juicy, tender meat—all in just 30 minutes! Finished with a zesty squeeze of fresh lemon and a garnish of extra almonds, this dish is as elegant as it is easy. Whether you’re hosting a quick dinner party or looking for a new family favorite, this one-pan recipe is sure to impress. Pair it with roasted vegetables or a light side salad for a complete, restaurant-worthy meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic cloves, minced
- 0.5 cups almonds, finely chopped or ground
- 2 tablespoons olive oil
- 1 piece lemon, zested and juiced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece brick or heavy skillet wrapped in foil
Instructions
In a small bowl, mix together the minced garlic, ground almonds, lemon zest, paprika, thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub the garlic-almond mixture evenly over both sides of the chicken thighs, pressing it into the skin for a flavorful crust.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken thighs, skin-side down, into the skillet. Immediately press them with the foil-wrapped brick or a heavyweight (such as another skillet) to ensure even contact with the pan surface.
Cook the chicken, undisturbed, for about 7-8 minutes or until the skin is deeply golden and crisp.
Flip the chicken thighs, reduce the heat to medium. Squeeze half the lemon juice over the chicken, and place the brick back on top. Cook for another 7-8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken thighs from the skillet and squeeze the remaining lemon juice over them. Let rest for 5 minutes before serving.
Serve hot, garnished with extra chopped almonds or fresh thyme if desired.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
