Crispy Chicken with Shallots
['2 garlic cloves, peeled', '1/2 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', '1/4 teaspoon freshly ground black pepper, plus more', '1 3 1/2–4 pound chicken, halved, breast bone removed', '8 small shallots', 'peeled', 'root end trimmed']
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.
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).
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.
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.
DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.