How to Make It
In a large bowl, toss the chicken, garlic, shallots, lemon zest and juice, thyme, parsley, olive oil and wine; season with salt and pepper. Cover and refrigerate overnight.
Preheat the oven to 425°. Set a rack on a rimmed baking sheet. Remove the chicken from the marinade, scraping off the solids. Arrange the chicken on the rack, skin side up. Roast for 35 to 40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted in a thigh registers 165°. Transfer the chicken to a platter and serve with the Walnut-Arugula Pesto.