Crispy Chicken with Shallots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/dawn-perry
Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.
Ingredients
- 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
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 3 1/2 –4 pound chicken, halved, breast bone removed
- 8 small shallots, peeled, root end trimmed
Instructions
- 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.
- 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).
- Place a rack in lower third of oven; preheat to 425 °F. 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 °F, 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.
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