Southwestern Roast Chicken

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Southwestern Roast Chicken Ingredients

1/2 c Peanut oil	2 Cloves garlic, halved and
3 tb Chili powder	2 ts Red wine vinegar
1/2 ts Jalapeno pepper, chopped (I	1 ts Chopped purple onion
2 Cloves garlic	1 ts Prepared mustard
2 Broiler (3 1/2 pound) fryer	1/4 ts Salt
1/2 c Dried sage, divided	14 ts Pepper

Instructions for Southwestern Roast Chicken

Hi everyone! Heres what I made for dinner--it was so good, I just had to share the recipe! Its 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 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 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@pipeline.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Main Ingredient: ChickenCuisine: Uncategorized