Jalapeno Roast Chicken

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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 wine

Recipe

• 1 preheat oven to 400.
• 2 combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
• 3 pat the chicken dry and place breast-side up on a rack in a large roasting pan.
• 4 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.
• 5 spread about 1/2 of the jalapeno paste under the skin.
• 6 tie the legs together and spread the rest of the paste on the outside of the chicken.
• 7 pour the chicken broth and wine into the roasting pan.
• 8 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.
• 9 ***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.