1 cup fresh flat leaf parsley leaves, plus more for serving
1 teaspoon kosher salt, plus more
1 (3.5-4 pound) chicken, halved, breast bone removed
8 small shallots, peeled, root end trimmed
Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Season chicken with salt and pepper. Spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet. Chill (3 hours).
Place a rack in the lower third of the oven and preheat to 425 ̊F. 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 gold brown (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 the thigh registers 160 ̊F (8-10 minutes). Serve chicken with shallots, parsley, and pan juices.