Crispy Chicken with Shallots
Recipe GLPR5433653ad8c5b7
A classic French-inspired roasted chicken with a vibrant herb crust made from fresh mint and parsley. The bird is brined in a garlic-herb paste, chilled to ensure crispy skin, then roasted skin-side down until golden, finished skin-side up until the skin crackles and the meat reaches a safe temperature. Tender roasted shallots round out the dish with natural sweetness and depth.
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Ingredients
2 cloves garlic, peeled
½ cup fresh mint leaves
2 tablespoons olive oil
1 cup fresh flat-leaf parsley leaves, plus more for garnish
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 whole chicken (3½–4 pounds), halved with breastbone removed
8 small shallots, peeled with root ends trimmed
Directions
In a food processor, combine the garlic cloves, fresh mint leaves, olive oil, and 1 cup of fresh parsley. Pulse until the mixture is very finely chopped and resembles a wet paste. Season this herb paste with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Taste and adjust seasoning as needed.
Pat the chicken halves dry with paper towels. Lightly season both sides with salt and pepper. On the flesh side of each half, spread the herb paste evenly, using about half the mixture per half. Place the chicken halves skin-side up on a wire rack set inside a rimmed baking sheet. Cover loosely with plastic wrap and refrigerate for at least 3 hours, or up to 1 day, until the skin is very dry—this dryness is essential for achieving a crispy, golden exterior.
Position a rack in the lower third of the oven and preheat to 425°F. Remove the chicken from the refrigerator and pat the skin completely dry with paper towels. Heat a large ovenproof skillet (cast iron is ideal) over medium-high heat until hot. Place the chicken halves skin-side down in the skillet and cook undisturbed for about 5 minutes, until the skin turns golden brown and releases easily from the pan.
Scatter the peeled shallots around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 20–25 minutes, turning the shallots once halfway through to ensure even cooking.
After 20–25 minutes, carefully flip the chicken halves skin-side up. Return the skillet to the oven and continue roasting for 8–10 minutes longer, until the skin is very crisp and golden. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F.
Remove the skillet from the oven and let rest for a few minutes. Transfer the chicken and shallots to a serving platter. Spoon any pan juices over the top, garnish with fresh parsley leaves, and serve immediately.
