Jalapeno Roast Chicken

• 1/2 cup (packed) fresh oregano leaves
• 1 shallot
• 4 cloves garlic
• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 jalapeno pepper, stemmed and seeded
• salt and pepper
• 1 (5 1/2 lbs) whole roasting chicken
• 1 1/2 cups chicken broth
• 3/4 cup dry white wine
• corn tortillas

1. 1 Preheat oven to 400. Place rack in center of oven
2. 2 Combine the oregano, shallot, garlic, butter, 2 tbsp of the olive oil, the jalapeno, 1 tsp salt and 1/2 tsp pepper in a food processor and mix to form a coarse paste.
3. 3 Pat the chicken dry and place it, breast-side up, on a rack in a large roasting pan.
4. 4 Using your fingers, lloosen the skin from the chicken breast, legs and thighs without detaching it. Spread half of the jalapeno paste under the skin.
5. 5 Tie chicken legs together with kitchen string, then spread the remaiining paste all over the outside of the chicken.
6. 6 Pour the chicken broth andwhite wine into roasting pan.
7. 7 Roast the chicken (basting with pan juices every 20 min. and adding broth to the pan it it starts to dry out) for 1 hr. 30 min. or until a meat thermometer inserted into innermost part of the thigh- but not touching the bone registers about 160.
8. 8 If there are juices in the pan, strain and pour over chicken. Serve with warm corn tortillas.

oregano, shallot, garlic, unsalted butter, olive oil, pepper, salt, chicken, chicken broth, white wine, corn tortillas

Taken from www.epicurious.com/recipes/member/views/jalapeno-roast-chicken-50093108 (may not work)