Ingredients
1/2 cup (packed) fresh oregano leaves
1 shallot
4 cloves garlic
4 tbsp. unsalted butter
2 tbsp. olive oil
1 jalapeno pepper, stemmed and seeded
salt and pepper
1 (5 1/2 lbs) whole roasting chicken
1 1/2 cups chicken broth
3/4 cup dry white wine
corn tortillas
Preparation
1 Preheat oven to 400. Place rack in center of oven 2 Combine the oregano, shallot, garlic, butter, 2 tbsp of the olive oil, the jalapeno, 1 tsp salt and 1/2 tsp pepper in a food processor and mix to form a coarse paste. 3 Pat the chicken dry and place it, breast-side up, on a rack in a large roasting pan. 4 Using your fingers, lloosen the skin from the chicken breast, legs and thighs without detaching it. Spread half of the jalapeno paste under the skin. 5 Tie chicken legs together with kitchen string, then spread the remaiining paste all over the outside of the chicken. 6 Pour the chicken broth andwhite wine into roasting pan. 7 Roast the chicken (basting with pan juices every 20 min. and adding broth to the pan it it starts to dry out) for 1 hr. 30 min. or until a meat thermometer inserted into innermost part of the thigh- but not touching the bone registers about 160. 8 If there are juices in the pan, strain and pour over chicken. Serve with warm corn tortillas.
