Spicy Roast Chicken
Recipe from Food & Wine

Chickens raised on grass have such superior taste that Adam Perry Lang of NYC's Daisy May's BBQ USA wants to get into chicken farming.


Spicy Roast Chicken
Quentin Bacon

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Servings: 4
Prep Time: 1 hr 15 mins
Total Time: 2 hrs
Related Categories: Baked and Roasted Chicken, Chicken, Whole Roasted Chicken
 
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Ingredients
CHICKEN
  • 1/4  cup
    Dijon mustard
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  • 1/2  tablespoon
    water
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  • 1/2  tablespoon
    ancho chile powder
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  • 5 
    garlic cloves, minced
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  • 3  tablespoons
    finely chopped sage
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  • 3  tablespoons
    extra-virgin olive oil
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  •  
    Salt and freshly ground black pepper
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  • 1  4-pound
    pastured chicken
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  • 2  tablespoons
    pickled jalapeno peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
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  • 2  tablespoons
    chopped parsley
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  • 1  tablespoon
    fresh lemon juice
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  • 2  tablespoons
    unsalted butter
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TOPPING
  • 2 
    garlic cloves, smashed
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  • 2  tablespoons
    extra-virgin olive oil
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  • 1  cup
    fresh bread crumbs
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  •  
    Finely grated zest of 1 lemon
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  • 1  tablespoon
    chopped parsley
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  • 1/4  teaspoon
    cayenne
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  •  
    Salt
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Directions
1.
PREPARE THE CHICKEN: Preheat the oven to 350 degrees. 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.
2.
Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeno brine; bake for 5 more minutes. Let rest for 10 minutes.
3.
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.
4.
MAKE THE TOPPING: 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.
5.
Top the chicken with the jalapeno butter, sprinkle with the crumbs and serve.
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