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 

Adam Perry Lang
January 2008

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© Quentin Bacon

Recipe Summary

active:
45 mins
total:
2 hrs
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Fruity, full-bodied Chardonnay, such as one from California's Central Coast.