Spicy Roast Chicken

• 14 cup Dijon mustard
• 12 tablespoon water
• 12 tablespoon dried ancho chile powder
• 5 garlic cloves, minced
• 3 tablespoons finely chopped sage
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 4 lbs pastured chicken
• 2 tablespoons pickled jalapeno peppers, sliced (plus 1/4 cup of the brine strained into a spray bottle)
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2 tablespoons extra virgin olive oil
• 1 cup fresh breadcrumb
• 1 lemon, zest of, finely grated
• 1 tablespoon chopped parsley
• 14 teaspoon cayenne
• salt

1. PREPARE THE CHICKEN:.
2. Preheat the oven to 350F.
3. 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.
4. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
5. Bake the chicken for 1 hour and 20 minutes, or until cooked through.
6. Spray the chicken with the jalapeno brine; bake for 5 more minutes.
7. Let rest for 10 minutes.
8. 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.
9. MAKE THE TOPPING:.
10. In a skillet, brown the garlic in the oil over moderate heat; discard the garlic.
11. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp.
12. Season with salt.
13. Top the chicken with the jalapeno butter, sprinkle with the crumbs and serve with a full-bodied, tropical-fruited Chardonnay: 2005 Hess Monterey.
14. Enjoy!

mustard, water, chile powder, garlic, sage, extra virgin olive oil, salt, chicken, jalapeno peppers, parsley, lemon juice, unsalted butter, garlic, extra virgin olive oil, fresh breadcrumb, lemon, parsley, cayenne, salt

Taken from www.food.com/recipe/spicy-roast-chicken-278495 (may not work)