Sunday, May 4, 2014

Cajun Roast Chicken With a Touch of Spice

                            Prep / Total : 2 hours 45 minutes

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 and freshly ground black pepper**
1                           4 pound 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
2                           tablespoons unsalted butter

2                           garlic cloves , smashed
2                           tablespoons extra-virgin olive oil
1                           cup fresh bread crumbs
                       **Finely grated zest of 1 lemon**
1/4                        tablespoon chopped parsley
1/4                        teaspoon cayenne pepper
                       **Salt **

1 .               Preheat the oven to 350*F. In a blender , puree the Dijon mustard , water , chili powser , half of the garlic , 1 tablespoon of the sage , 1/2 teaspoon of the oil and 1/2 teaspoon each of the salt and pepper . Place the chicken breast side up in an oven-proof 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 .              In a skillet , brown the garlic in the oil over moderate heat ; discard the garlic . Add the bread crumbs , zest , parsley and cayenne pepper and stir until the crumbs are crisp . Season with salt .
5 .             Top the chicken with the jalapeno butter , sprinkle with the crumbs and serve.
Serve with a fruity , full-bodied Chardonnay , such as Ferrari-Carano   wines


  1. Dorado y rico pollo una delicia,abrazos

    1. Hi Rosita , so easy and really tasty , thanks for stopping by :)

  2. Wow, this looks sumptuous, Nee!

    1. Hi Sokehah Cheah , thanks , and thanks for stopping by :)

  3. Good Sunday to you Nee,
    This chicken looks so pretty, all dressed in it's spices. You hate to cut it up and eat it. But sorry chicken, you look too yummy! Wow, Nee this is a wonderful recipe. I haven't made a whole chicken in a while and now I think I will. I may have to cut back on the "heat" a little, but I am sure this bird's flavor will be fantastic. I also like your choice of wine, it is a marriage made in heaven. Thank you for sharing your recipe with us...
    Blessings on this day, with your family...Dottie :)

    1. Good Sunday to you dear Dottie ,
      This was last Sunday dinner and yes it was delicious . That's what's so good about this recipe , you can adjust your ingredients . Dear Dottie , you don't have to cook a whole chicken , half a chicken if you are cooking for 1 or 2 people , I cooked wings and legs this way and it's a hit with my family . But tha's a different story ;-D anything is a hit with them if it don't bite back .
      Thank you for stopping by and Blessing to you and your family .. Nee :)

    2. Dear Nee, thanks for that advice on cooking 1/2 chicken. I thought about not cooking the whole bird, but remember when you do, then there are leftovers!! I am so glad that your family really enjoyed your recipe. As you said they would like anything as long as it didn't bite back, that is funny. Have a great week ahead. Blessings Dottie :)

    3. Hi Dottie , I am glad you will try the chicken , remember dear Dottie you can cook any part of the chicken ... I mostly cook wings and legs , as you know I have 4 kids and that's their favorite part of the chicken ;-D . ubby is a big kid , just taller .
      Blessing Dear and thanks for stopping by :)

  4. Hi Nee!
    Wow! I'm luvin' this recipe. The few extra steps are so worth it. I bet it tastes incredibly delicious! I got such a kick out of the title "a touch of spice." Cajun always reminds me of so much more than a touch, lol…I think this chicken is perfect for a Sunday dinner. I must save this for when I get back:) Thanks for sharing, Nee...

  5. Hi Louise !
    What's better than heat when you say Cajun or Ceole ;-D and 'Cinco de Mayo' celebrations starts here on the 5th and my family is looking forward to those dishes (5 to 75) ;-D .
    Have a wonderful time on your trip away , you deserve it my friend , (((HUGS))) to you and Marion . Thanks so much for stopping by abd looking forward to hearing about your trip . :)

  6. What a spicy and delicious chicken. Looks so well done.. makes me hungry :)

    1. Hi Medeja , it's spicy and the aroma is terrific , thanks for stopping b :)


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