Roasted Beer and Herb Chicken
A wonderful way to roast a flavorful chicken without the need for standing a chicken upright with a can of beer inserted in its posterior end.
Servings: 4 servings
Calories: 120kcal
Equipment
- chef's knife optional if chopping fresh herbs
- cutting board optional if chopping fresh herbs
Ingredients
- 1 5 pound whole chicken
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 16 ounces beer your favorite variety
- assorted fresh herbs optional
Instructions
Preheat the oven or outside grill to 375 degrees F (190 degrees C)
- Prepare a roasting pan with cooking spray. *Note - if cooking on the grill cover the pan entirely with foil and spray with cooking spray. If using fresh herbs, lay the herbs on the bottom of the pan.
- Place the chicken inside the roasting pan, on top of the herbs. Pour the beer over the chicken and inside the cavity. Drizzle the entire chicken with olive oil and season with salt, pepper, garlic powder. Rub the seasoning into the skin.
- Allow the chicken to sit for 30 minutes before cooking.
- Roast the chicken for 60-70 minutes, or until an instant read meat thermometer reads 165 degrees when inserted into the thickest part of the thigh.
- Remove the chicken from the cooking source, cover with foil, and let rest for 15-20 minutes before slicing and serving.
Notes
*Note - To roast the chicken on the grill use two bricks to prop the roasting pan off the direct heat and cover the grill.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Store in an airtight freezer container or freezer bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 1750mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.3mg
