Whole Roasted Chicken with Jalapeno Butter

By JanetLynn198

Ingredients

• Jalapeno Crumb Topping:
• 1/4 cup Dijon mustard or grainy mustard
• 3 tbsp olive oil
• 1 1/2 tsp water
• 1 1/2 tsp ancho chile powder
• 3 1/2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 chicken, 4 lbs
• 1/4 cup brine (juice drained from pickled jalapenos)
• 2 tbsp pickled jalapeno peppers, sliced
• 2 tbsp fresh orange juice
• 3 1/2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 cup bread crumbs or panko
• 1 tbsp chopped cilantro
• Zest of 1 lemon
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

1. Preheat oven to 350F. For chicken, process Dijon mustard, olive oil, water, ancho chile powder, garlic, salt and pepper in a blender until pureed. Put chicken, breast side up, on a baking sheet with sides. Coat with mustard puree.

2. Bake for 70 mins or until chicken is cooked through, covering with foil after 30 mins to prevent overbrowning. Brush the chicken with half the brine and bake for 5 mins longer. Remove chicken from oven and coat with remaining brine. Let stand for 10 mins.

3. For the topping, saute the jalapeno peppers, orange juice and garlic in the butter in a saute pan. Add the bread crumbs, cilantro, lemon zest and cayenne pepper and cook until bread crumbs are light brown. Season with salt and black pepper. Sprinkle over the chicken and serve.