© Quentin Bacon
Active Time
45 MIN
Total Time
2 HR
Yield
Serves : 4

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. Slideshow: More Roast Chicken Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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

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