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.
½ bunch fresh parsley leaves, half for seasoning and half for garnishing
1 tsp kosher salt, or to taste after cooking
¼ tsp freshly ground black pepper
1 (3½-4 lb) chicken, halved and breast bone removed
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Instructions
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until finely chopped; season with salt and 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 crispier it’ll get).
Place a rack in the lower third of the oven; preheat the oven to 425°F. 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 chicken 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°F, 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.
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