This chicken dish is absolutely delicious and moist! The benefits of roasting a chicken atop a can of beer ensures a succulent and flavorful bird. Although this is a fun summer dish, the chicken can be cooked in the oven in a cast iron pan or roasting tray and is a satisfying dish any time of the year. The beer provides both steam and flavor so pick a brand that you enjoy drinking.

Here are some useful tips for cooking with chicken: I recommend having a box of plastic (powder-free) disposable gloves in your kitchen as they’re useful when handling raw poultry. Let the bird come to room temperature for about 30 minutes before cooking. When cooking chicken, the temperature of the finished bird is critical. The chicken is done when an instant-read thermometer inserted between the leg and breast reads 165 degrees F, and the juices run clear. Once the chicken is cooked through remove it from the oven and let it sit for 10 minutes to rest, to let the juices redistribute.

Beer Can Roast Chicken

Print Recipe

Servings

4-6 servings

Servings 4-6 servings

Beer Can Roast Chicken Print Recipe Servings 4-6 servings Servings 4-6 servings

Ingredients

• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder or to taste
• 1/2 teaspoon Kosher salt or to taste
• 1/2 teaspoon Freshly ground black pepper or to taste
• 1 can beer brand of your choice
• 1 whole chicken about 3-5 pounds
• 1 large onion cut into quarters
• 1-2 tablespoons extra-vigin olive oil

Servings: servings

Instructions

1. To make the dry rub, whisk together the paprika, dried oregano, dried thyme, garlic powder, chili powder, salt and pepper in a small bowl. Set aside.
2. Preheat the oven to 375 degrees F. Pour out and save 1/3 of the beer from the can. Discard the giblets and neck from inside the chicken's cavity. Fit the whole cavity of the chicken over the can of beer with the legs on the bottom. Place in the center of a cast iron pan or baking dish. Slather the entire chicken with the dry rub. Scatter the cut onions on the bottom of the pan, around the beer can and drizzle some olive oil over the onions.
3. Bake the chicken for about 45 minutes and then pour a few tablespoons of the remaining beer in the bottom of the pan, under the chicken. Bake for another 20-30 minutes or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Remove the chicken from the pan and and discard the beer can. Cover the chicken with aluminum foil and let it rest for about 10 minutes before slicing and serving.