Crispy Chicken with Shallots
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.
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.
