Jalapeno Roasted Chicken With Baby Broccolini
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
63
Sweetness
34
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 tbsp
Olive Oil1 tsp
Salt2 sprigs
Rosemary (fresh)1.5 cups
Chicken Broth (plus more if needed)3 cup
White Wine (dry)Directions:
1
Watch how to make this recipe
2
Special equipment: 1 roasting pan with rack Position a rack in the center of the oven
3
Preheat the oven to 400 degrees F
4
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
5
Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan
6
Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it
7
Spread half of the jalapeno paste under the skin
8
Put the rosemary and the shallots in the cavity of the chicken
9
Tie the chicken legs together with kitchen twine
10
Spread the remaining jalapeno paste all over the exterior of the chicken
11
Pour the chicken broth and wine into the roasting pan
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
13
Remove the roasting pan from the oven
14
Arrange the baby broccoli snugly around the chicken on the rack
15
Drizzle the olive oil over the florets and season them with salt and pepper, to taste
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
17
Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes
18
Arrange the chicken on a platter, and surround it with the broccoli
19
Serve