Spicy Shredded Chicken

• 1 whole Roasting Chicken (8-10 Pound Size), Cleaned, Giblets Removed
• 1 Tablespoon Garlic Powder
• 2 teaspoons Kosher Salt
• Fresh Ground Black Pepper To Taste
• 2 whole Large Sweet Onions, Sliced
• 1 whole Anaheim Pepper, Stem And Seeds Removed Then Diced (or More To Taste)
• 6 cloves Garlic, Minced
• 2 Tablespoons Olive Oil

1. Preheat oven to 350 degrees F.
2. Place the bird in a large roasting pan.
3. In a small mixing bowl, combine garlic powder, salt and black pepper.
4. Massage the mixture all over the bird (even the underside).
5. Place onions, peppers and minced garlic cloves on top of the bird.
6. Be sure to stuff some of the veggies into the chicken cavity too.
7. Drizzle olive oil over top.
8. Cover with tin foil and roast for 40 minutes.
9. After 40 minutes, remove tin foil and finish cooking until the internal temp of the breast meat is 165 degrees F and the juices run clear.
10. Remove chicken from the oven.
11. Allow the chicken to sit for a half of an hour and then shred with two forks, discarding the bones, etc.
12. Put the meat into a bowl.
13. Be sure to pick up all of the bits of veggies off of the bottom of the pan and from the cavity and toss them into your shredded meat.
14. It will add lots of flavor.
15. Use in tacos or your favorite Mexican recipes.

chicken, garlic, kosher salt, ground black pepper, sweet onions, anaheim pepper, garlic, olive oil

Taken from tastykitchen.com/recipes/main-courses/spicy-shredded-chicken-2/ (may not work)