JALAPENO CHICKEN
Source: Ashley
6 servings

1 (4 1/2 lb) chickens, rinsed,patted dry
3 jalapeno chili, cut into 1/8 inch thick rounds
2 lemons, cut into 4 weadges each
1 medium onion, quartered
2 1/2 tablespoons olive oil
1 tablespoon soy sauce

Preheat oven to 350.

Starting at end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on breast meat under skin.

Toss 4 lemon wedges, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken.

Rub outside of chicken with remaining 2 tablespoons oil and sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter and serve with remaining lemon wedges.