Crispy Chicken with Shallots

 Start by rubbing the marinade on the meat only (not the skin). This puts the spices in direct contact with the meat and lets the skin get extra crisp without fear of burning the herbs.

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.