Recipe: Jalapeño Roast Chicken with Baby Broccoli

Makes 4 servings.

Position a rack in the center of the oven. Heat to 400°.

In a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons of the olive oil, the jalapeño, 1 teaspoon salt and ½ teaspoon of pepper. Process to a coarse paste.

Pat the chicken dry, then place it, breast-side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the breast, legs and thighs without detaching it. Spread half of the jalapeño paste under the skin.

Tie the chicken legs together with kitchen string. Spread the remaining jalapeño paste over the outside 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. Add more broth if it begins to dry out.

Remove the roasting pan from the oven. Arrange the broccolini snugly around the chicken on the rack. Drizzle the remaining 1 tablespoon olive oil over the broccolini, then sprinkle with salt and pepper.

Return the chicken to the oven, basting occasionally with the pan juices, until a meat thermometer inserted at the innermost part of the thigh (but not touching the bone) registers 160°, or about 30 minutes. -- Recipe from Marcela Valladolid's "Fresh Mexico," Clarkson Potter, 2009