Spicy Roast Chicken
CHICKEN
1/4 cup Dijon mustard
1/2 tablespoon water
1/2 tablespoon ancho chile powder
5 garlic cloves, minced
3 tablespoons finely chopped sage
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
One 4-pound pastured chicken
2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
TOPPING
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs
Finely grated zest of 1 lemon
1 tablespoon chopped parsley
1/4 teaspoon cayenne
Salt
Preheat the oven to 350°. 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. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeño brine; bake for 5 more minutes. Let rest for 10 minutes.
In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.
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