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1
Position a rack in the center of the oven.
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2
Preheat the oven to 400 degrees F.
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3
Jalapeno paste:
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4
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.
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5
Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan.
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6
Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it.
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7
Spread half of the jalapeno paste under the skin.
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8
Put the rosemary and the shallots in the cavity of the chicken.
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9
Tie the chicken legs together with kitchen twine.
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10
Spread the remaining jalapeno paste all over the exterior of the chicken.
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11
Pour the chicken broth and wine into the roasting pan.
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12
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.
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13
Remove the roasting pan from the oven.
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14
Arrange the baby broccoli snugly around the chicken on the rack.
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15
Drizzle the olive oil over the florets and season them with salt and pepper, to taste.
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16
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.
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17
Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
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18
Arrange the chicken on a platter, and surround it with the broccoli.
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19
Serve.
