Crispy Chicken with Shallots

By LRay

Bon Appetit, January 2014, page 87.



Nutritional Information

•Calories (kcal) 430
• Fat (g) 11
• Saturated Fat (g) 2
• Cholesterol (mg) 160
• Carbohydrates (g) 15
• Dietary Fiber (g) 1
• Total Sugars (g) 3
• Protein (g) 66
• Sodium (mg) 680



PREPARATION
View Step-by-Step Directions

Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very 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 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.



DO AHEAD:

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




KEYWORDS

Chicken Recipes, Dinner, eat your meat recipes, Mint Recipes, Parsley Recipes, Poultry Recipes, Roast Chicken Recipes, Shallot

Ingredients

• 2 cloves garlic, peeled
• 1/2 cup fresh mint leaves
• 2 tablespoons olive oil
• 1 cup fresh flat-leaf parsley leaves, plus more for serving
• 1 teaspoon kosher salt, plus more
• 1/4 teaspoon freshly ground black pepper, plus more
• 1 3 1/2–4 chicken, halved, breast bone removed
• 8 small shallots, peeled, root ends trimmed

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very 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 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.

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