Roasted Chicken and Brussels Sprouts

Anyone who says they don't like Brussels sprouts is doin' it wrong. When they're cooked in delicious chicken drippins then you gotta love it.

Put a whole, thawed chicken on one of those Beer Can Chicken Frames. Quarter some Brussels sprouts and set them aside. Rub chicken with olive oil and season with kosher salt. Put the oven racks on the bottom two positions. Place the chicken on the upper one at  405˚ and place  a 9x15 casserole dish on the bottom rack to catch the juices. Cook for about an hour. Remove casserole dish, add Brussels sprouts. Season with kosher salt and pepper and put back underneath the chicken and continue to cook, about 25 minutes until the chicken is done and the Brussels sprouts have that gorgeous caramelized look.

For even better results, brine the chicken first. We start with a stock pot mostly full of water, add salt, 4-5 sliced jalapenos, a quartered onion, and some of your favorite seasonings such as cumin, coriander, all spice, whatever. Bring to a boil. Take it off the heat and let cool. Add the chicken and let it absorb the flavors in the fridge for a few hours.