Make the stuffing

• Before you start anything, make sure you take your chicken out of the fridge to come to room temperature for about an hour. Roughly chop the onion, garlic, and serrano peppers for the stuffing.
  
• Over medium heat, melt 1 tbsp of butter in a pan and saute the onions until they begin to brown.
  
• Add 1 more tbsp of butter, then add the garlic, serrano peppers, and 1 tsp of the seasoning mix. Saute for a couple minutes.
  
• Deglaze with 2 tsp of apple cider vinegar, scraping any brown bits on the bottom. Remove from heat and let the stuffing cool completely.
  
• Once cool, add the stuffing to the cavity of the bird along with 2 lemon wedges
  
• Remove the piece of fat near the cavity and season it with about 1 tsp of the seasoning mix. If you don't have any fat on your bird, you can use 2-3 tbsp of softened butter instead (mix it with 1 tsp of seasoning mix)
  
• Put the seasoned fat pieces under the skin. It will completely dissolve and spread over the chicken, cooking it in it's own fat.
  
• Drizzle 1-2 tbsp of olive oil all over the chicken, then sprinkle the rest of the seasoning mix all over.
  
• Tie the legs together using butchers twine or aluminum foil. Put the chicken into your roasting pan and a little bit of white wine, water, or chicken stock. Don't put too much in the beginning (about 1/8 inch high in the pan) we need it to evaporate so that the bottom gets brown and glossy which adds so much flavor!
  
• Roast in the oven at 375 degrees Fahrenheit for about and hour and a half for a 4.5 lb chicken. Add more water to the pan about halfway through (about 1/2 cup)
  
• Take the chicken out of the over when the breast registers about 160 degrees Fahrenheit with a meat thermometer. Let it rest in the roasting pan, uncovered for 10 minutes to collect the juices.
  
• Scrape the pan drippings
  
• Then strain it into a cold pan. There should be at least 1/2 cup of pan drippings.
  
• To the pan drippings add the chopped green onion, cilantro, garlic, chili garlic sauce, and fresh lemon juice.

  *If you're using a rotisserie chicken and only making the spicy lemon garlic sauce to pour over it, use 1/4 cup of olive oil + 1/2 cup of hot water mixed with 1 tsp of chicken bouillon (or 1/2 cup of chicken stock), instead of the pan drippings.
  
• Mix together and cook over medium low heat for a couple of minutes until it thickens and comes together. Turn off the heat and keep it covered.
  
• Break down the chicken (don't throw away the carcass and stuffing- these will make a super flavorful chicken broth!)
  
• Pour the spicy lemon garlic sauce all over the chicken and enjoy!