Jalapeno Roast Chicken

1. 1

   Preheat oven to 400.

2. 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. 3

   Pat the chicken dry and place breast-side up on a rack in a large roasting pan.

4. 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. 5

   Spread about 1/2 of the jalapeno paste under the skin.

6. 6

   Tie the legs together and spread the rest of the paste on the outside of the chicken.

7. 7

   Pour the chicken broth and wine into the roasting pan.

8. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.