Spicy Shredded Chicken

Preheat oven to 350ºF.

Place the bird in a large roasting pan.

In a small mixing bowl, combine garlic powder, salt and black pepper. Massage the mixture all over the bird (even the underside).

Place onions, peppers and minced garlic cloves on top of the bird. Be sure to stuff some of the veggies into the chicken cavity too.

Drizzle olive oil over top. Cover with tin foil and roast for 40 minutes. After 40 minutes, remove tin foil and finish cooking until the internal temp of the breast meat is 165ºF and the juices run clear.

Remove chicken from the oven. Allow the chicken to sit for a half of an hour and then shred with two forks, discarding the bones, etc. Put the meat into a bowl. 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. It will add lots of flavor.

Use in tacos or your favorite Mexican recipes.