JALAPENO ROAST CHICKEN
This is a very tasty recipe we found in the recent People Magazine, in their Cinco De Mayo recipes. My wife and I loved it, pairing it with http://www.recipezaar.com/recipe/red-potato-and-green-bean-saute-365051. On a side note, we've all but quit using salt in our cooking. The original recipe actually called for 1 tsp salt in step number 2, but we left it out.
Provided by Shaggy Red Chef
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1107.4, Fat 83.9, SaturatedFat 24, Cholesterol 309.4, Sodium 565, Carbohydrate 5, Fiber 1.1, Sugar 0.9, Protein 71.6
ROASTED CHICKEN BREASTS WITH JALAPENO AND TOMATOES
This is fabulous if you have the flair for spicy, if not you can cut back on the jalapeno, But I usually throw in a habanero.
Provided by spicy and lovin it
Categories Very Low Carbs
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat oven 450.
- Arrange chicken skin side up in roasting pan and season with salt and pepper.
- In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
- Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.
Nutrition Facts : Calories 609.5, Fat 34.2, SaturatedFat 8.8, Cholesterol 185.6, Sodium 207.3, Carbohydrate 10.2, Fiber 2.1, Sugar 4.6, Protein 63.2
ROASTED CHICKEN LEGS WITH CALABAZA
This is a fusion Hungarian-Jamaican recipe with calabaza squash that's really, really good!
Provided by Grapefruit Girl
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
- Bake in the preheated oven for 15 minutes.
- While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
- When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
- Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 11.9 g, Cholesterol 188.4 mg, Fat 30.4 g, Fiber 2.7 g, Protein 42.6 g, SaturatedFat 8.2 g, Sodium 430.5 mg, Sugar 4.5 g
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