Simple Spicy Roast Chicken

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This is a scrumptious Spicy Roast Chicken recipe.


Spicy Roast Chicken

This is a scrumptious Spicy Roast Chicken recipe. Serve with some side dishes for the perfect Sunday, family meal. You know that nifty and thrifty trick where you can toss what remains of a roast chicken supper—namely the bones and any meat left clinging to them—into a pot along with some vegetables and water and you’ll end up with a damn fine stock, yes? You can do that with this chicken, too. Just be mindful that the cayenne will come through in the resulting stock.

A simple recipe that you just throw together. Pop it into a very hot oven and it is ready in a hurry.

Serve this great roast chicken with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes

  • Author: Adam Perry Lang
  • Prep Time: 15
  • Cook Time: 150
  • Total Time: 165


  • 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
  • One 4-pound pastured chicken
  • 2 tablespoons pickled jalapeño 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 tablespoon chopped parsley
  • 1/4 teaspoon cayenne
  • Salt


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


  • Suggested Wine Pairing: Fruity, full-bodied Chardonnay, such as one from California’s Central Coast.


  • Serving Size: 4



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