Roasted Spring Chicken with Chili and Lemon


The roasted spring chicken comes out amazingly flavorful and slightly spicy.
It’s juicy and absolutely heavenly. After all, Chicken always wins.



1.  In a small bowl, combine the chopped onion, chili with lemon marinade, mustard seed sauce, and white wine together.

2. Mix marinade in a ziplock bag or container in which chicken fits. Add chicken and marinate for at least four hours.

3. Preheat the oven to 450 degrees F. Season the chicken with salt then stuff the chicken with seasonal vegetables.

4. Transfer to the oven and roast for 20-25 minutes until the chicken is cooked through. Drizzle with lemon juice. Cut into pieces and serve.

Tips: Every half hour, turn the ziplock bag from one side over to the other to keep the chicken coated with the marinade if the marinade cannot fully cover the chicken.

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