Jalapeno Roast Chicken

READY IN: 1hr 50mins




  • Preheat oven to 400.
  • Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
  • Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
  • Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
  • Spread about 1/2 of the jalapeno paste under the skin.
  • Tie the legs together and spread the rest of the paste on the outside of the chicken.
  • Pour the chicken broth and wine into the roasting pan.
  • Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
  • ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.