Spicy Roast Chicken

By chrissy14

Ingredients

• 1/4 C Dijon mustard
• 1/2 T water
• 1/2 T Ancho Chile Powder
• 5 garlic cloves, minced
• 3 T Finely chopped Sate
• 3 T EVOO
• Salt and Pepper
• 1 – 4 LB Chicken
• 2 T Pickled Jalapeno peppers, sliced, plus 1/4 cub of brine strained into a spray bottle
• 2 T parsley, chopped
• 1 T Fresh Lemon juice
• 2 T Unsalted butter
• Topping
• 2 Garlic Cloves, Smashed
• 2 T EVOO
• 1 Cup Fresh bread crumbs
• Finely grated zest of lemon
• 1 T Chopped Parsley
• 1/4 t cayenne
• Salt

Preparation

Step 1

Prepare the chicken: preheat the oven to 350. In a blender puree the Dijon, water, chile powder, half of the garlic, 1T of sage ½ t of the oil and ½ t 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 wit hthe brine, bake for 5 more min. let rest for 10 minutes.

In a skillet, cook the jalapenos, parsley, lemon juice, and the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.

Make the topping. In a skillet, brown the garlic in the oil over moderate heat, discard the garlic. Add the bread crumbs, zest, parsley, cayenne and stir untilt eh crumbs are crisp. Season with salt.

Top the chicken with the jalapeno butter, sprinkle with the crumbs and serve.