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1
Position a rack in the center of the oven and preheat the oven to 400F.
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2
Combine the oregano, shallot, garlic, butter, 2 tablespoons of the olive oil, the jalapeno, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, and process to form a coarse paste.
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3
Pat the chicken dry and then place it, breast side up, on a rack in a large roasting pan.
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4
Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it.
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5
Spread half of the jalapeno paste under the skin.
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6
Tie the chicken legs together with kitchen string.
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7
Spread the remaining jalapeno paste all over the outside of the chicken.
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8
Pour the chicken broth and wine into the roasting pan.
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9
Roast the chicken for 1 hour, basting with the pan juices every 20 minutes and adding more broth to the pan if its beginning to dry out.
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10
Remove the roasting pan from the oven.
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11
Arrange the baby broccoli snugly around the chicken on the rack.
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12
Drizzle the remaining 1 tablespoon olive oil over the broccoli, and sprinkle with salt and pepper.
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13
Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until a meat thermometer inserted into the innermost part of the thigh (but not touching the bone) registers 160F, about 30 minutes.
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14
Place the chicken on a platter, surround it with the baby broccoli, and serve.
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15
Baby broccoli is also known as broccolini.
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16
Dont confuse it with broccoli rabe, which has a bitter taste.
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17
If you cant find baby broccoli use 2 pounds regular broccoli heads; quarter them by slicing through the stem and florets so that each quarter has some stem attached.
