Southwestern Roast Chicken
- 1/2 cup peanut oil
- 3 tablespoons chili powder
- 1/2 teaspoon jalapeno pepper, chopped
- 2 cloves garlic
- 2 (3 1/2 pound) broiler fryer chickens
- 1/2 cup dried sage, divided
- 2 cloves garlic, halved and divided use
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped purple onion
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 14 teaspoon pepper
- Heat oven to 500 degrees F.
- Combine first 4 ingredients in container of electric blender; cover
and process until smooth, stopping once to scrape down sides. Set
- 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 wing tips 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 F and bake an additional
55 minutes or until meat thermometer registers 180 degrees F.
- 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; 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.
Source: Tastes & Traditions: The Sam Houston Heritage Cookbook
by Study Club of Huntsville, Texas