Crispy Chicken With Shallots – a delicious recipe with garlic, mint leaves, olive oil, parsley, kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
2
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 dryer the skin, the crisper it'll get).
3
Place a rack in lower third of oven; preheat to 425u00b0F. 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.
4
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 160u00b0F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
5
DO AHEAD:
204
kcal
Calories
9
g
Fat
20
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 garlic cloves, peeled, 1/2 cup fresh mint leaves, 2 tablespoons olive oil, 1 cup fresh flat-leaf parsley leaves, plus more for serving, and more.
Yes, Crispy Chicken With Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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