Have you ever discovered a recipe that made you immediately want to try to make it as soon as you read the title? I remember where I was when I discovered this recipe and how it made me feel. I instantly knew I wanted to try it and make it my own. I was sitting in my favorite nail salon getting a pedicure and was so excited I took the recipe card out of the magazine! This recipe card had multiple parts, but all I wanted it for was the roasted chicken recipe.

The first time I made this wonderfully moist chicken for my husband he loved it so much that he asked if I could make two for that year’s Mother’s Day celebration which was around the corner. This recipe has become one that I go to for something simple and eye catching. It is a great roasted chicken to serve to dinner guests.

The original recipe was posted on Food Network by Marcella Valladolid. Like any recipe, take it and make it your own.

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
2 jalapeños, stemmed and seeded
1 Serrano pepper (optional, if you want spice)
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

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 jalapeños, and Serrano pepper (optional), salt and pepper and process to form a coarse paste.

Chicken:
Pat the chicken dry and then place 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. Roast the chicken until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.

Serve along side Mexican rice and guacamole. Both recipes can be found on my blog. Happy cooking!