Crispy Chicken with Shallots

Name: Crispy Chicken with Shallots
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic cloves, peeled; ½ cup fresh mint leaves; 2 tablespoons olive oil; 1 cup fresh flat-leaf parsley leaves, plus more for serving; 1 teaspoon kosher salt, plus more; ¼ teaspoon freshly ground black pepper, plus more; 1 whole 3 1/2-4 pound chicken, halved, breast bone removed; 8 whole small shallots; peeled; root end trimmed

A succulent roasted chicken dish featuring crispy skin and tender meat, flavored with a vibrant herb paste of mint, parsley, and garlic. Served with caramelized shallots and pan juices.

4 servings

3 hr 45 min

Published October 4, 2025

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Ingredients

•2 cloves garlic cloves, peeled
•½ cup fresh mint leaves
•2 tablespoons olive oil
•1 cup fresh flat-leaf parsley leaves, plus more for serving
•1 teaspoon kosher salt, plus more
•¼ teaspoon freshly ground black pepper, plus more
•1 whole 3 1/2-4 pound chicken, halved, breast bone removed
•8 whole small shallots
•peeled
•root end trimmed

Cooking Instructions

1.
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
5 min
2.
Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).
180 min
3.
Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
5 min
4.
Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
35 min
5.
DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.

Ingredients

•2 cloves garlic cloves, peeled

•½ cup fresh mint leaves

•2 tablespoons olive oil

•1 cup fresh flat-leaf parsley leaves, plus more for serving

•1 teaspoon kosher salt, plus more

•¼ teaspoon freshly ground black pepper, plus more

•1 whole 3 1/2-4 pound chicken, halved, breast bone removed

•8 whole small shallots

•peeled

•root end trimmed

Cooking Instructions

Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.

5 min

Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).

180 min

Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.

5 min

Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.

35 min

DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.