Ingredients
Jalapeno 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 jalapeno, 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
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 jalapeno 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 jalapeno 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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By maia6920
on December 30, 2012
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All of Marcela's recipes are amazing. I would definitely use 2 peppers for the paste next time. We use very little butter/oil, etc., in our household, so the broth was a little on the fat side for our taste, but the chicken was very moist, great flavor. Aroma in the house was fantastic. Made the chile cheese rice with it -- very spicy, 1 pepper for the rice would also be nice for milder tastes, as it was very hot. Would also cook the broccoli about half the time. Definitely an impressive meal, easy to do!
By JonParker
on December 08, 2012
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At some point you've made enough changes to a recipe that you're really not making that recipe anymore. That's kind of what I did here. I no longer use any method of roasting a chicken than Thomas Keller's. It just works every time. But I did follow Marcela's recipe for the jalepeno paste, and that I did like a lot. I used 1/2 cup of fresh Mexican oregano and fresh jalepenos from my garden, and it was very good. I've never had Marcela steer me wrong yet.
By anaps
on November 25, 2012
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Loved it but I agree with the other reviews and I will reduce the oregano by half.
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