Sunday, February 9, 2014

Jalapeño Mustard Roast Chicken

So I love Roast Chicken if it is done right. Not that dry bird that you have at a mock Thanksgiving that sat out and was seasoned with salt and nothing else. But with flavor.  And when you add peppers to it... well it should be good.  So I saw the picture in the Homesick Texan's cookbook, and decided we must have it.  I knew I couldn't make it but D could.  And he said ok.

It was juicy, slightly spicy and very good.  I had a leg and breast meat (2 meals).  Would have again.  We had with Green Chile Rice.

Jalapeño Mustard Roast Chicken

Photo by ALB

by Lisa Fain from The Homesick Texan Cookbook

1/2 C yellow mustard
2 jalapeño chiles, stems and seeds removed, chopped
1/4 C lime juice
6 cloves garlic
1/2 C cilantro
1/2 tsp ground ginger
1 tsp ground cumin
2 tablespoons honey
salt, to taste
1 3-4 lb chicken

1. In a blender or food processor, mix together the mustard, jalapeño, lime juice, garlic, cilantro, ground ginger, cumin, and honey until well combined. Taste and add salt.

2. Rinse the chicken, remove the giblets. (Use the giblets for another use). To butterfly the chicken for more even cooking, remove the spine from the back of the chicken with poultry or kitchen shears, and save for another use.

3. Lightly salt the bird all over, about 1 or 2 teaspoons. Take the mustard marinade and rub it all over the chicken, gently lifting the skin so you can spread some of it on the meat under the skin. Place the coated chicken in a plastic bag and refrigerate for up to 8 hours (D did 3 hours).

4. Preheat the oven to 400 degrees and line a sheet with foil.

5. Take the chicken out of the refrigerator and lay it flat, breast side up on the sheet with the legs on the outside. Let it to come to room temperature (about 20 minutes) and then cook in the oven for 45-50 minutes or when a thermometer inserted in the thigh reads 170 degrees and the juice runs clear. Remove from oven and let it rest for 10 minutes before serving.
Photo by ALB

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