Spicy Roast Chicken

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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

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


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