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Thursday, February 16, 2017

Whole Roasted Chicken with Jalapeno Butter

Roasted Chicken:
1/4 cup Dijon mustard or grainy mustard
3 Tbsp. Olive oil
1 1/2 tsp. Water
1 1/2 tsp. Ancho Chile powder
3 1/2 garlic cloves, minced
1/2 tsp. Salt
1/2 tsp. Freshly ground pepper
1 chicken, 4 pounds
1/4 cup brine (juice drained from pickled jalapeno peppers)
Jalapeno Crumb Topping:
2 Tbsp. Pickled jalapeno peppers, sliced
2 Tbsp. Fresh orange juice
3 1/2 garlic cloves, minced
2 Tbsp. Unsalted butter
1 cup bread crumbs or panko
1 Tbs. Chopped cilantro
Zest of 1 lemon
1/4 tsp. Cayenne pepper
Salt and pepper to taste

Preheat oven to 350. For chicken, process Dijon mustard, olive oil, water, ancho Chile powder, garlic, salt and pepper in a blender until pureed. Put chicken, breast side up, on a baking sheet with sides. Coat with mustard puree. Bake for 70 minutes or until chicken is cooked through, covering with foil after 30 minutes to prevent overbrowning. Brush the chicken with half the brine and bake for 5 minutes longer. Remove chicken from oven and coat with remaining brine. Let stand for 10 minutes. For the topping, saute the jalapeno peppers, orange juice and garlic in the butter in a saute pan. Add the bread crumbs, cilantro, lemon zest and cayenne pepper and cook until bread crumbs are light brown. Season with salt and black pepper. Sprinkle over the chicken and serve. Serves 4

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