Crispy Chicken with Shallots

Name: Crispy Chicken with Shallots
Cook time: 4 hours
Cuisine: "American"
Ingredients: 2 cloves Spice World Fresh Garlic; peeled or 2 cloves Spice World Peeled Garlic ½ cup fresh mint leaves 2 Tbsp olive oil 1 cup fresh parsley leaves; plus more for serving 1 tsp kosher salt; plus more ¼ tsp freshly ground black pepper 1 3½ – 4 lb. chicken; halved; breast bone removed 8 Spice World Fresh Shallots; peeled; root ends trimmed

With crispy skin and juicy meat, this hearty chicken dish will have the whole family begging for seconds. Serve it with your favorite roasted vegetables for a rounded out dinner.

Serves: 4

Total Time: 4 hours

Ingredients

2 cloves Spice World Fresh Garlic, peeled or
2 cloves Spice World Peeled Garlic
½ cup fresh mint leaves
2 Tbsp olive oil
1 cup fresh parsley leaves, plus more for serving
1 tsp kosher salt, plus more
¼ tsp freshly ground black pepper
1 3½ – 4 lb. chicken, halved, breast bone removed
8 Spice World Fresh Shallots, peeled, root ends trimmed

Instructions

Pulse garlic, mint, oil, and 1 cup parsley in a food processor until finely chopped; season with 1 tsp. salt and ¼ tsp. 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 drier the skin, the crisper it’ll get).
Place a rack in lower third of oven; preheat oven to 425°. 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°, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.

NOTE:

Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.