There was always a roast chicken in our fridge when I was growing up—but I’d be lying if I said my mom cooked it. There was a wonderful rotisserie place a few blocks from my house and they would deliver a succulent roast chicken, fresh salsa, homemade tortillas, and frijoles charros (like the frijoles on page 155 but with tons of bacon in the mix). We’d all stand around the kitchen table and make soft tacos, adding a few slices of avocado. We used leftovers for chicken salad, flautas (rolled up and fried chicken tacos), or tostadas (fried tortillas spread with refried beans, topped with shredded chicken, shredded iceberg lettuce, crema, salsa, avocado slices, and, in my house, a drizzle of olive oil and red wine vinegar). This recipe is so easy and yields such a flavorful, succulent chicken that I doubt any rotisserie place in your neighborhood can rival it. And I doubt you’ll have leftovers. But if you do, go to town with tortillas, beans, avocado, and any of the salsas in this book and make tacos.

　　

Ingredients

serves 4

　　1/2 cup (packed) fresh oregano leaves

　　1 shallot

　　4 garlic cloves

　　4 tablespoons (1/2 stick) unsalted butter

　　3 tablespoons olive oil

　　1 jalapeño chile, stemmed and seeded

　　Salt and freshly ground black pepper

　　One 5 1/2-pound whole roasting chicken

　　1 1/2 cups chicken broth, or more if needed

　　3/4 cup dry white wine

　　2 pounds baby broccoli (see Tip)

　　

Step 1

Position a rack in the center of the oven and preheat the oven to 400°F.

　　

Step 2

Combine the oregano, shallot, garlic, butter, 2 tablespoons of the olive oil, the jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, and process to form a coarse paste.

　　

Step 3

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 jalapeño paste under the skin. Tie the chicken legs together with kitchen string. Spread the remaining jalapeño paste all over the outside of the chicken.

　　

Step 4

Pour the chicken broth and wine into the roasting pan. Roast the chicken for 1 hour, basting with the pan juices every 20 minutes and adding more broth to the pan if it’s beginning to dry out.

　　

Step 5

Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the remaining 1 tablespoon olive oil over the broccoli, and sprinkle with salt and pepper. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until a meat thermometer inserted into the innermost part of the thigh (but not touching the bone) registers 160°F, about 30 minutes.

　　

Step 6

Place the chicken on a platter, surround it with the baby broccoli, and serve.

　　

tip

Step 7

Baby broccoli is also known as broccolini. Don’t confuse it with broccoli rabe, which has a bitter taste. If you can’t find baby broccoli use 2 pounds regular broccoli heads; quarter them by slicing through the stem and florets so that each quarter has some stem attached.

　　Fresh Mexico