Have I mentioned how much I love a good roasted chicken? I may have mentioned it here or here or maybe here and possibly here. I really do love a good juicy roast chicken. We made our first Beer Can Roast Chicken on Mothers Day and loved it so much we made it again last night. The first time we roasted the chicken in the oven and the second time we made it on the grill. Both were delicious - but I preferred the chicken roasted in the oven - that's just how I like my chicken I guess! It is amazing how juicy the beer makes the chicken (the oven roasted, for some reason, was much juicier than the grilled chicken.) I was also surprised that such a simple rub was able to add so much flavor to this dish. Like I said we made this twice and we did not mess with the seasoning the second time because we knew it was simple and perfect the way it was. I apologize for the strange perched chicken picture but let's face it - there really is no attractive way to photograph a chicken plopped on top a beer can....enjoy!!
recipe from SimplyRecipes
What you need:
1 4-pound whole chicken
2 Tbsp olive oil
1 opened, half-full can of beer, room temperature
1 Tbsp of kosher salt
2 Tbsp of chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper
What you do:
Open beer and drink half.
Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. INa small bowl, combine the salt, pepper, and thyme then sprinkle it all over the chicken.
Place chicken on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen minutes to an hour and a half for a 4 lb chicken).
Let chicken rest 10 minutes before serving.