Name: Crispy Chicken with Shallots
Yield: 4 Servings
Ingredients: 2 cloves garlic, peeled; ½ 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; ¼ teaspoon freshly ground black pepper, plus more; 1 3½–4 chicken, halved, breast bone removed; 8 small shallots, peeled, root ends trimmed

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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.

Recipe notes