Jalapeno Roasted Chicken With Baby Broccolini Recipes

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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

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