Crispy Chicken with Shallots

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


  • 2 cloves Spice World Fresh Garlic, peeled or
    2 cloves Spice World Peeled Garlic
  • ½ cup fresh mint leaves
  • 2 Tbsp olive oil
  • ½ bunch fresh parsley leaves; leave one half for seasoning and the other half for garnishing
  • 1 tsp kosher salt, or to taste after cooking
  • ¼ tsp freshly ground black pepper
  • 1 3 ½ – 4 lb. chicken, halved, breast bone removed
  • 8 Spice World Fresh Shallots, peeled, root ends trimmed
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  • 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.


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

Crispy Chicken with Shallots