Ingredients (Makes 4 Servings)
- 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
Preparation
·
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.
