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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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 /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. Ingredients:
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 |
Directions:
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.
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