Krispig kyckling med schalottenlök

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

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 vitlöksklyftor, skalade
1/2 cup fresh mint leaves
2 matskedar olivolja
1 cup fresh flat-leaf parsley leaves, plus more for serving
1 tesked kosher salt, plus mer
1/4 tesked nymalen svartpeppar, plus mer
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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.