In a food processor, combine olive oil, garlic, parsley, mint, salt, and pepper. Pulse until uniform.
Place chicken in baking dish or large bowl. Dry off chicken thighs and rub herb mixture onto skin side. Cover with plastic and refrigerate for at least three hours.
Preheat oven to 425.
In a large cast iron pan, heat olive oil. Add chicken, herb/skin side down, onto pan. Cook for 5-6 minutes, until it starts to get crispy. Flip chicken thighs over and cook on other side for 2-3 minutes.
In a separate pan, crisp up the shallots with a little bit of olive oil, about 3-4 minutes on high heat. Transfer shallots to chicken pan and place entire chicken pan in oven for 20 minutes.
Serve with rice, white beans, or other good starch.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/01/30/herby-chicken-shallots/