Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Heat a well-oiled skillet over medium-high heat and cook onions and garlic for 3-5 minutes. Pour in the chicken broth and add all the peppers to hydrate. Heat for 7-10 minutes, flipping the peppers to have even hydration. Heat the mixture for 10-15 minutes or until broth has reduced by half.
Remove from heat and add in oregano, orange peel, salt and pepper and pour mixture into a food processor. Blend the mixture with the butter until well incorporated. Refrigerate the mixture until it is cool enough the touch.
Slip your hand between the meat and skin on the breast and thigh sections to loosen. Spread butter mixture between skin and meat. Cover and refrigerate overnight.
Place chicken on the baking pan with rack and cook for 1½ hours or until internal temperature reaches 180°F at the thighs.