Crispy Chicken with Shallots

Name: Crispy Chicken with Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more; 2 kilograms 3 1/2–4 pound chicken, halved, breast bone removed; 237 milliliters fresh flat-leaf parsley leaves, plus more for serving; 118 milliliters fresh mint leaves; 2 garlic cloves, peeled; 1 teaspoon kosher salt, plus more; 2 Tbsps olive oil; 8 smalls shallots, peeled, root end trimmed

You can never have too many main course recipes, so give Crispy Chicken with Shallots a try. Watching your figure? This gluten free, dairy free, and primal recipe has 963 calories, 76g of protein, and 67g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, garlic cloves, flat-leaf parsley leaves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pulse garlic, mint, oil, and 1 cup parsley ina food processor until very finely chopped;season with 1 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Parsley

Garlic

Pepper

Mint

Salt

Cooking Oil

Equipment you will use

Food Processor

Season chicken with salt and pepperand spread herb paste over flesh side.

Ingredients you will need

Whole Chicken

Spread

Salt

Place,skin side up, on a wire rack set inside arimmed baking sheet; chill at least 3 hours(the dryer the skin, the crisper it'll get).

Equipment you will use

Baking Sheet

Wire Rack

Place a rack in lower third of oven; preheatto 425°F. Pat chicken dry and place, skinside down, in a large ovenproof skillet, preferablycast iron. Set over medium-high heatand cook, undisturbed, until skin is goldenbrown, about 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

Add shallots to skillet and transfer tooven. Roast, turning shallots once,20–25 minutes. Turn skin side up and roastuntil skin is very crisp and an instant-readthermometer inserted into the thickestpart of thigh registers 160°F, 8–10 minuteslonger.

Ingredients you will need

Shallot