Southwestern roast chicken

Yield: 1 Servings

Measure Ingredient
½ cup Peanut oil
3 tablespoons Chili powder
½ teaspoon Jalapeno pepper, chopped (I just chopped 2 jalapeno peppers)
2 Cloves garlic
2 Broiler (3 1/2 pound) fryer chickens
½ cup Dried sage, divided
2 Cloves garlic, halved and divided
2 teaspoons Red wine vinegar
1 teaspoon Chopped purple onion
1 teaspoon Prepared mustard
¼ teaspoon Salt
14 teaspoons Pepper

Hi everyone! Here's what I made for dinner--it was so good, I just had to share the recipe! It's from Tastes and Traditions: The Sam Houston Heritage Cookbook from Huntsville TX

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 ¼ 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 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.

*Rice goes great with this dish Posted to Recipe Archive - 29 Sep 96 submitted by: sgjg6566@...

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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