1/4 cup Dijon mustard1/2 tablespoon water1/2 tablespoon ancho chile powder5 garlic cloves, minced3 tablespoons finely chopped sage3 tablespoons extra-virgin olive oilSalt and freshly ground black pepperOne 4-pound pastured chicken2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle2 tablespoons chopped parsley1 tablespoon fresh lemon juice2 tablespoons unsalted butter2 garlic cloves, smashed2 tablespoons extra-virgin olive oil1 cup fresh bread crumbsFinely grated zest of 1 lemon1 tablespoon chopped parsley1/4 teaspoon cayennePreheat 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.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.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.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.Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.