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Southwestern Roast Chicken
Recipe from www.foodfreeway.com

 1/2 cup peanut oil
 3 tbs chili powder
 1/2 tsp jalapeno pepper, chopped 
 2 cloves garlic
 2 (3 1/2 pound) broiler fryer chickens
 1/2 cup dried sage, divided
 2 cloves garlic, halved and divided
 2 tsp red wine vinegar
 1 tsp chopped purple onion
 1 tsp prepared mustard
 1/4 tsp salt
 14 tsp pepper


 Combine first 4 ingredients in container of electric blender (or food  processor); cover and process until smooth, stopping once to scrape down  sides.  Remove giblets and rinse chickens with cold water; pat dry.  Place  1/4 cup sage and 1 halved garlic clove in cavity of each chicken.  Tie  ends of legs together with string.  Lift wingtips up and over back, and  tuck under bird.  Place chickens on lightly greased rack in a shallow  roasting pan, breast side up.  Insert meat thermometer into meaty portion  of thigh of 1 chicken, making sure it does not touch the bone.  Brush  chickens with oil mixture.  Bake, uncovered, at 500 degrees for 10  minutes.  Reduce oven temperature to 350 degrees and bake an additional 55  minutes or until meat thermometer registers 180 degrees.  Remove sage and  garlic from chicken cavities; set aside.  Remove chicken to a serving  platter; set aside, and keep warm.  Skim fat from pan drippings; reserve  pan drippings.  Combine reserved sage, garlic, vinegar, and next 4  ingredients in container of electric blender (or food processor); cover  and process until smooth, stopping once to scrape down sides.  Add  reserved pan drippings; process until smooth, stopping once to scrape down  sides.  Serve chicken with sauce.