Spicy Roast Chicken

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/4 cup dijon mustard
• 1/2 tablespoon water
• 1/2 tablespoon dried ancho chile powder
• 5 garlic cloves, minced
• 3 tablespoons finely chopped sage
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 4 lbs pastured chicken
• 2 tablespoons pickled jalapeno peppers, sliced (plus 1/4 cup of the brine strained into a spray bottle)
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2 tablespoons extra virgin olive oil
• 1 cup fresh breadcrumb
• 1 lemon, zest of, finely grated
• 1 tablespoon chopped parsley
• 1/4 teaspoon cayenne
• salt

Recipe

• 1 prepare the chicken:.
• 2 preheat the oven to 350°f.
• 3 in a blender, puree the dijon mustard, water, chile powder, half of the gar­lic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper.
• 4 place the chicken breast side up in an ovenproof skillet; coat with the mixture.
• 5 bake the chicken for 1 hour and 20 minutes, or until cooked through.
• 6 spray the chicken with the jalapeno brine; bake for 5 more minutes.
• 7 let rest for 10 minutes.
• 8 in a skillet, cook the jalapenos, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
• 9 make the topping:.
• 10 in a skillet, brown the garlic in the oil over moderate heat; discard the garlic.
• 11 add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp.
• 12 season with salt.
• 13 top the chicken with the jalapeno butter, sprinkle with the crumbs and serve with a full-bodied, tropical-fruited chardonnay: 2005 hess monterey.
• 14 enjoy!