Southwest Roast Chicken
Put the flavors of southwest in your chicken. Season your bird with chili, jalapenos and garlic for a wonderful bold flavor. Serve Southwest Roast Chicken with your favorite rice dish and enjoy this baked chicken recipe.
Ingredients
- 1/2 cup peanut oil
- 3 tablespoons chili powder
- 1 to 2 jalapeno peppers, chopped
- 2 cloves garlic, chopped
- 2 3.5 pound broiler fryer chickens
- 1/2 cup dried sage, divided
- 2 cloves garlic, halved and divided
- 2 teaspoons red wine vinegar
- 1 teaspoon purple onion, chopped
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 14 teaspoons pepper
Instructions
- Preheat oven to 500 degrees F.
- Combine first 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides.
- Remove giblets and rinse chickens with cold water; pat dry.
- Place 1/4 cup sage and 1 halved garlic clove in cavity of each chicken. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird.
- Place chickens on lightly greased rack in a shallow roasting pan, breast side up. Insert meat thermometer into meaty portion of thigh of 1 chicken, making sure it does not touch the bone. Brush chickens with oil mixture.
- Bake, uncovered, at 500 degrees F for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 55 minutes or until meat thermometer registers 180 degrees.
- Remove sage and garlic from chicken cavities; set aside.
- Remove chicken to a serving platter; set aside, and keep warm.
- Skim fat from pan drippings; reserve pan drippings. Combine reserved sage, garlic, vinegar, and next 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides. Add reserved pan drippings; process until smooth, stopping once to scrape down sides. Serve chicken with sauce
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