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CHICKEN - ROAST - Spicy Roast Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Spicy Roast Chicken STAFF-FAVORITE F&W | |
| 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 | |
| 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.
Make a Cheesy Ziti and Meatballs Casserole
SUGGESTED PAIRING
Fruity, full-bodied Chardonnay, such as one from California's Central Coast.
FROM RECIPE OF THE DAY: MARCH 2009, PAIRING OF THE DAY: JANUARY 2009, 100 TASTES TO TRY IN ‘08
PUBLISHED JANUARY 2008
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