Sweet 'n Spicy Chipotle Skillet Chicken with Bacon, Butternut, Red Onion and Apple

Salt chicken inside and out, tie legs together and trim wing tips. Refrigerate several hours or overnight uncovered or on the counter for at least 1 hour.

Preheat oven to 425°F.

In a large mixing bowl, toss squash, onions and apples with EVOO to coat lightly, half the thyme, salt and pepper.

Combine chipotle and honey or maple syrup and a drizzle of oil. Slather bird with sauce and season with pepper and thyme.

Heat a cast-iron skillet over medium to medium-high heat. Add bacon and cook to render fat. Remove pan from heat, add vegetables to the pan and set chicken on top. Transfer skillet to oven and roast 1 hour to an internal temperature of 160°F on thermometer.

Let chicken rest 15-20 minutes.

Remove vegetables to platter and place pan on heat, whisk in cider and beer, and cook to reduce pan drippings by half.

Carve chicken into 8 pieces and serve with squash, apples and onions and cider-beer jus.