Cajun Roast Chicken With a Touch of Spice

                            Prep / Total : 2 hours 45 minutes

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 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

TOPPING:
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.
TIP :
Serve with a fruity , full-bodied Chardonnay , such as Ferrari-Carano   wines