Jalapeno Roasted Chicken with Baby Broccolini
- 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
- Special equipment: 1 roasting pan with rack.
- 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.
oregano, shallot, garlic, unsalted butter, olive oil, salt, freshly cracked black pepper, chicken, rosemary, shallots, chicken broth, white wine, baby broccoli, olive oil, salt
Taken from www.foodnetwork.com/recipes/marcela-valladolid/jalapeno-roasted-chicken-with-baby-broccolini-recipe.html (may not work)