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Add a photoAs Culinary Producer for Marcela Valladolid's Season Two for Mexican Made Easy on Food Network, this is one of Marcela's delicious recipes that I tested.
Ingredients
- Please hit enter after each ingredient
- Jalapeño paste:
- · 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
- · 1 shallot, peeled and roughly chopped
- · 4 garlic cloves, peeled
- · 4 tablespoons unsalted butter
- · 2 tablespoons olive oil
- · 1 jalapeño, stemmed and seeded
- · 1 teaspoon salt
- · 1/2 teaspoon freshly cracked black pepper
- Chicken:
- · 1 (5 1/2-pound) roasting chicken
- · 2 sprigs fresh rosemary
- · 2 shallots, coarsely chopped
- · 1 1/2 cups chicken broth, plus more if needed
- · 3/4 cup dry white wine
- · 2 pounds baby broccoli *see Cook's Note
- · 1 tablespoon olive oil
- · Salt and freshly cracked black pepper
- · Special equipment: 1 roasting pan with rack.
Directions
- We will number the steps for you. Please just hit enter after each step
- Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
- 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.
- Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeño paste under the skin.
- Put the rosemary and the shallots in the cavity of the chicken.
- Tie the chicken legs together with kitchen twine.
- Spread the remaining jalapeño paste all over the exterior of the chicken.
- Pour the chicken broth and wine into the roasting pan.
- 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.
- Remove the roasting pan from the oven.
- Arrange the baby broccoli snugly around the chicken on the rack.
- Drizzle the olive oil over the florets and season them with salt and pepper, to taste.
- 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.
- Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
- Arrange the chicken on a platter, and surround it with the broccoli. Serve.
- Notes
- Baby broccoli is also known as broccolini. Dont confuse it with broccoli rabe. If you cant find baby broccoli, use 2 pounds of regular broccoli heads; quarter them by slicing through the stem and florets so that each piece has some stem attached.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 92g | |
| Calories 35 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 296mg | 8% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.56g | 1% |
| Protein 2.71g | 4% |
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