Best Roasted Chicken Legs With Jalapeño And Tomato Recipes

Roasted Chicken Breasts With Jalapeno and Tomatoes image

Provided by spicy and lovin it

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons fresh lime juice
4 chicken breasts, with bone or 2 whole chicken legs
3 plum tomatoes, 1/2 inch slices
2 jalapenos ((or more)
1 small onion, cut into 1/4 inch slices
2 garlic cloves, minced
1/2 cup low sodium chicken broth (may use 3/4c)

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

Jalapeno Roasted Chicken with Baby Broccolini image

Provided by Marcela Valladolid

Categories main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 16

1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
1 shallot, peeled and roughly chopped
4 garlic cloves, peeled
4 tablespoons unsalted butter
2 tablespoons olive oil
1 jalapeno, stemmed and seeded
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 (5 1/2-pound) roasting chicken
2 sprigs fresh rosemary
2 shallots, coarsely chopped
1 1/2 cups chicken broth, plus more if needed
3/4 cup dry white wine
2 pounds baby broccoli *see Cook's Note
1 tablespoon olive oil
Salt and freshly cracked black pepper

Steps:

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
Jalapeno paste:
In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
Chicken: Pat the chicken dry and then put 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 jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
Arrange the chicken on a platter, and surround it with the broccoli. Serve.

Jalapeno Roast Chicken image

Provided by Shaggy Red Chef

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup fresh oregano
1 shallot
4 garlic cloves
2 tablespoons unsalted butter
4 tablespoons olive oil
1 jalapeno pepper, stemmed and seeded
1/2 teaspoon pepper
1 (5 1/2 lb) whole chickens
1 1/2 cups chicken broth
3/4 cup dry white wine

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 Legs with Jalapeño and Tomato image

Yield Serves 2

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons fresh lime juice
2 whole chicken legs (about 1 pound total)
2 small plum tomatoes, cut into 1/2-inch slices
2 jalapeño chilies, seeded, if desired, and cut into 1/4-inch slices (wear rubber gloves)
1 small onion, cut into 1/4-inch slices
1 garlic clove, sliced thin
1/2 cup low-salt chicken broth

Steps:

Preheat oven to 450°F.
In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.