Crispy Chicken w/Shallots

Pulse garlic, mint, oil and 1 c. parsley in food processor until very finely chopped; season with 1 t. salt and 1/4 t. pepper. Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on wire rack set inside rimmed baking sheet; chill at least 3 hours, the dryer the skin, the crisper it will get. Place a rack in lower third of overn; preheat to 425?. Pat chicken dry and place, skin side down, in large ovenproof skillet, preferably cast iron. Set over med high heat and cook, undisturbed, until skin is golden brown, about 5 min. Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 min. Turn skin side up and roast until skin is very crisp and an instant read thermometer inserted into thickest part of thigh registers 160?, 8-10 min longer. Serve chicken with shallots, parsley and any pan juices. Chicken can be rubbed with paste and chilled 1 day ahead.