Espresso and Lime

1 Preheat your oven to 425 degrees
2 Pat bone-in skin-on chicken breasts dry with paper towels and season them with garlic powder, onion powder, paprika, chili powder, cumin, black pepper and dried parsley
3 Add 2 tablespoons of butter into a skillet and place it over medium to medium high heat
4 Once the butter has melted and the skillet is warm, place the seasoned chicken breasts skin side down into the skillet and let them cook undisturbed for about 3 minutes
5 Once the skin is golden and crispy, transfer the chicken skin side up onto a parchment lined baking sheet and place them onto a middle rack in a 425 degree oven
6 Cover the skillet you seared the chicken in and transfer it off of the heat while the chicken is roasting
7 Roast the chicken for 45-60 minutes or until the internal temperature reaches 165 degrees. If the chicken skin is getting too dark, cover loosely with foil
8 When the chicken has about 15 minutes left in the oven, return the skillet to medium heat and add 1 tablespoon of butter into the skillet
9 Once the skillet is warm and the butter has melted, add 1 large finely chopped shallot into the skillet and cook for about 3 minutes
10 Once the shallot has started to soften, sprinkle about 1/3 cup of flour into the skillet and cook, stirring consistently, for about 60 seconds
11 Add 1 cup of chicken stock and whisk until the shallots, flour and browned bits are all incorporated 
12 Add 2 cups of apple cider and bring the gravy to a simmer
13 Simmer the gravy for several minutes 
14 Once the gravy has started to thicken, taste and add salt and pepper, if necessary
15 Serve the roast chicken and apple cider gravy warm with green beans and spiced apple sauce (optional)