Crispy Chicken with Shallots

• 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 the chicken with salt and pepper, and spread herb paste over the flesh. Place skin side up on a wire rack set inside a rimmed baking sheet; chill for at least 3 hours (the drier the skin, the crisper it’ll get).

• Place a rack in the lower third of the oven; preheat the oven to 425°. Pat the chicken dry and place it, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until the skin is golden brown, about 5 minutes.

• Add shallots to the skillet and transfer to the 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 the thigh registers 160°, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.

NOTE:

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