Spicy Roast Chicken

Ingredients

Chicken

Garlic

Butter

Olive oil

Lemon

Fresh herbs (Rosemary, thyme, sage, more garlic and Jalapeno)

1 cup apple cider

3 cups white wine

½ cup water

Brussels sprouts

Onions

Directions

Hi all!

1. I seared the chicken in garlic, butter and olive oil. Just enough to fill the bottom of the pan.
2. Then removed the chicken and stuffed it with lemon, garlic and a bunch of fresh herbs (rosemary, thyme, sage, more garlic and jalapeño.)
3. Put the chicken on top of the roaster and added 1 C apple cider (no stock) and 3 cups white wine and. 1/2 C water. Put salt, pepper, chili flakes, garlic, lemon and jalapeño slices on top of the chicken.
4. Baked for 45 min then removed the chicken and added onions and Brussels to the bottom of the pan and put the roaster pan and bird back in for 30 more min. 375°.
5. Removed the chicken and Brussels and served it with mashed potatoes.
6. The apple cider really works especially with the Brussels. Put the skin and bones back in the pan on low and will make stock with it tomorrow (strain it). It will be spicy stock because of the chili’s and Jalepeno.