Jalapeno Roast Chicken Recipes

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JALAPEñO LIME ROASTED CHICKEN



Jalapeño Lime Roasted Chicken image

Roast chicken is the perfect comfort food no matter the time of year and this jalapeño lime version will brighten your evening and help get rid of the Sunday scaries.

Provided by We are not Martha

Categories     Entree

Number Of Ingredients 13

Whole chicken (4-5 lbs.)
3 Tbs unsalted butter (melted)
2 Tbs minced garlic (about 6 cloves)
1 1/2 Tbsp diced jalapeño pepper
1 tsp lime zest
1 tsp freshly squeezed lime juice
2 whole limes
2 medium sweet potatoes (cut into 1-inch chunks)
1 1/2 cups halved brussels sprouts
1 cup fresh cranberries
2 Tbsp olive oil
Salt and pepper
1 tsp chili powder

Steps:

  • Pre-heat oven to 400 degrees.
  • Remove giblets from chicken and pat dry with paper towels.
  • In a small bowl, stir together melted butter, minced garlic, diced jalapeño pepper, lime zest, and lime juice.
  • Rub the chicken with the butter mixture, making sure to get under the skin and in the chicken cavity.
  • Slice one lime into quarters and place in the chicken cavity.
  • Place chicken in roasting pan breast side-up. Tuck wings behind back and tie legs with string if desired.
  • Slice remaining lime into thin slices and place on top of chicken.
  • Place sweet potatoes, brussels sprouts, and cranberries in a bowl and toss with olive oil, chili powder, and salt and pepper.
  • Put vegetables in roasting pan around chicken.
  • Roast at 400 degrees for about one and a half hours, until thermometer inserted into the thickest part of the thigh registers at 165 degrees.
  • Remove chicken from pan and let rest on cutting board for about 10 minutes before carving.

JALAPENO ROAST CHICKEN



Jalapeno Roast Chicken image

This is a very tasty recipe we found in the recent People Magazine, in their Cinco De Mayo recipes. My wife and I loved it, pairing it with http://www.recipezaar.com/recipe/red-potato-and-green-bean-saute-365051. On a side note, we've all but quit using salt in our cooking. The original recipe actually called for 1 tsp salt in step number 2, but we left it out.

Provided by Shaggy Red Chef

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup fresh oregano
1 shallot
4 garlic cloves
2 tablespoons unsalted butter
4 tablespoons olive oil
1 jalapeno pepper, stemmed and seeded
1/2 teaspoon pepper
1 (5 1/2 lb) whole chickens
1 1/2 cups chicken broth
3/4 cup dry white wine

Steps:

  • Preheat oven to 400.
  • Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
  • Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
  • Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
  • Spread about 1/2 of the jalapeno paste under the skin.
  • Tie the legs together and spread the rest of the paste on the outside of the chicken.
  • Pour the chicken broth and wine into the roasting pan.
  • Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
  • ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.

Nutrition Facts : Calories 1107.4, Fat 83.9, SaturatedFat 24, Cholesterol 309.4, Sodium 565, Carbohydrate 5, Fiber 1.1, Sugar 0.9, Protein 71.6

JALAPENO ROASTED CHICKEN WITH BABY BROCCOLINI



Jalapeno Roasted Chicken with Baby Broccolini image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 16

1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
1 shallot, peeled and roughly chopped
4 garlic cloves, peeled
4 tablespoons unsalted butter
2 tablespoons olive oil
1 jalapeno, stemmed and seeded
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 (5 1/2-pound) roasting chicken
2 sprigs fresh rosemary
2 shallots, coarsely chopped
1 1/2 cups chicken broth, plus more if needed
3/4 cup dry white wine
2 pounds baby broccoli *see Cook's Note
1 tablespoon olive oil
Salt and freshly cracked black pepper

Steps:

  • Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Jalapeno paste:
  • In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
  • Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
  • Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
  • Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
  • Arrange the chicken on a platter, and surround it with the broccoli. Serve.

JALAPENO CHICKEN



Jalapeno Chicken image

Given to me by a friend who loves to experiment with recipes. A little kick of Southwestern cooking. Not too spicy, but can be made so with a little bit more jalapeno or other spices for an extra bit of 'kick.'

Provided by RTKB4

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 teaspoons ground cinnamon
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 whole chicken, cut into pieces
1 cup chicken broth
2 tablespoons honey
2 limes, juiced
½ jalapeno pepper, minced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  • In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
  • In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
  • Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 9.7 g, Cholesterol 170.3 mg, Fat 34.5 g, Fiber 1.5 g, Protein 42.7 g, SaturatedFat 9.8 g, Sodium 944.5 mg, Sugar 6.3 g

JALAPENO POT ROAST



Jalapeno Pot Roast image

This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.

Provided by 1 Cookin Texan 1954

Categories     Roast Beef

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
1 (4 ounce) can jalapeno peppers, with liquid (I use sliced)
1 large onion, quatered and thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cider vinegar

Steps:

  • Place the meat in the crockpot.
  • Add remaining ingredients.
  • Cover and cook on low 10 to 12 hours.

Nutrition Facts : Calories 482.2, Fat 34.9, SaturatedFat 14.1, Cholesterol 128.5, Sodium 403.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 35.6

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