1) Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 200C/Gas 6.
2) 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 griddle 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 mins. Transfer the pan to hot oven and roast for 15 mins.