Source: dLife

Parsley and garlic-rubbed, pan-seared chicken breast.

Servings

8 whole chicken breast, raw (with bones and skin)
1 cup chopped parsley (flat-leaf)
1 medium garlic cloves , cut into 8 slices
1.5 tsp kosher salt
0.5 tsp black pepper
2 tbsp olive oil

1 Preheat oven to 400 degrees F. Put a rimmed baking sheet in oven.
2 Wash and dry chicken. Separate skin from meat by pushing your finger in between skin and meat. Place parsley and garlic underneath skin of each breast. Sprinkle breast with salt and pepper.
3 Pour 1 tablespoon of oil in a frying pan and heat over medium-high heat. Lay half the chicken in pan, flesh side up and cook 5 to 6 minutes, do not flip. Move chicken to hot baking sheet. Cook the rest of the chicken using the rest of the oil. Bake chicken in oven for 25 minutes or until fully cooked and crispy. Let rest a few minutes before slicing.

Put the garlic and parsley under the skin up to one day in advance, chill, covered.