Crispy Chicken with Shallots

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic crispy chicken with shallots is a wonderful way to elevate a simple roast. By marinating the meat in a vibrant paste of fresh mint, flat-leaf parsley and garlic, you infuse the chicken with a deep, savoury flavour that perfectly complements the natural sweetness of the roasted shallots. Leaving the chicken to chill uncovered is the secret to achieving that coveted, golden-brown skin without the need for excessive fats or heavy coatings.

As a diabetes-friendly main course, this dish focuses on high-quality protein and fresh herbs rather than sugary glazes. It is an excellent choice for a nutritious family dinner or a weekend gathering. Serve it alongside a crisp green salad or steamed seasonal vegetables for a balanced, wholesome meal that feels truly indulgent while remaining heart-healthy and light.

Ingredients for Crispy Chicken with Shallots

2 dientes de ajo, pelados
1/2 cup fresh mint leaves
2 cucharadas de aceite de oliva
1 cup fresh flat-leaf parsley leaves, plus more for serving
1 cucharadita de sal kosher, más al gusto
1/4 cucharaditas de pimienta negra recién molida, más al gusto
1 3 1/2–1.8kg chicken, halved, breast bone removed
8 small shallots, peeled, root end trimmed

How to make Crispy Chicken with Shallots

Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoons 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 218°C. 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 71°C, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.