This oven-roasted beer can chicken recipe will smash your taste buds from the first bite. It’s incredibly tender and juicy with that crispy skin we all love.
Hey guys! Those who follow JustSoYum will know that I love to roast on my Weber Q.
Check out the Weber Q section of our website, and you’ll get the idea.
Today, I’m bringing you one of the best recipes that my family has enjoyed over many years on my home BBQ.
The only difference is I’ve adapted my beer can chicken to be roasted in the oven, so now everyone can enjoy it!
The chicken is juicy and bursting with delicious flavour from the homemade rub.
And the steam from the beer lightly flavours from the inside, keeping it moist.
The thing I love most about my oven-roasted beer can chicken is its easy preparation and cooking.
Because the chicken is propped up on a can, the roast vegetables can easily roast away underneath, and everything is ready simultaneously.
So let’s get cracking because you are about to enjoy the best oven-roasted beer can chicken ever!
Do I have to use beer to make oven-roasted beer can chicken?
There are no hard and fast rules when deciding whether to use beer.
When using any liquid to steam the chicken from the inside, the main objective is to keep it moist and tender.
Whatever liquid you choose will add a minuscule amount of flavour.
I’ve tried various soft drinks such as lemon, coke, and ginger beer.
And honestly, I can barely taste any of the flavours. So you can use whatever beer or soft drink you have in the fridge.
What vegetables can I use?
You can use your own favourite vegetables, or you can go with mine. The choice is entirely yours.
Some options when roasting vegetables alongside oven-roasted beer can chicken could be:
- Whole Tomatoes
- Whole Onions
- Sweet Potato
- Red and Green Capsicum
- Brussels sprouts
The key here is for the vegetables to be ready at the same time. Try not to cut your vegetables into large sizes.
Ingredients you’ll need to make beer can chicken
- 2.5kg whole chicken (a 2.5kg chicken will feed roughly 6 people)
- 50g salted butter (melted)
- ½ lemon (cut in half)
- ½ can of your favourite beer or soft drink
- 1 ½ tsp paprika (you can use smoked paprika)
- 1 tsp lemon pepper (or ½ tsp black pepper)
- 1 ½ tsp of sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp dry mustard powder
- Salt (if not using garlic salt) and black pepper
- 1kg potatoes (i used 1kg baby red royale cut in half)
- 3 large carrots (peeled and cut into thick-sized sticks)
- 750g Jap pumpkin (cut into small quarters with the skin on)
Power Tip: Pumpkin softens when it’s roasted. By leaving the skin on, you will ensure it won’t fall apart in your roasting pan.
- 2-3 garlic cloves (chopped)
- 1 tbsp dried rosemary
- ½ tbsp of dried thyme
- 2 tbsp olive oil
The equipment you’ll need
There are only 2 essential items you’ll need to make oven-roasted beer can chicken.
- Good quality roasting pan with a rack or trivet.
Next, you’ll need a way to prop your chicken up in the roasting pan so it can stand upright.
Luckily Amazon has a large variety of ways this can be done.
And I’ve already done the research for you and found what I believe are your best options depending on your budget.
- Cast iron beer can chicken holder with drip pan.
- Stainless steel beer can chicken holder with drip pan.
- Beer can chicken stand.
Option 3 is the method I use for this recipe, as it allows me to fit more vegetables into the roasting pan.
Prepare your vegetables first
Cut your desired vegetables so they are small to medium in size.
Then finely chop 2-3 cloves of garlic. I used 4 cloves (i love my garlic)
Place the vegetables into a large mixing bowl, add the finely chopped garlic, and sprinkle with salt, black pepper, rosemary, thyme and 2 tbsp of olive oil.
Get your hands in the bowl and toss the vegetables so they are evenly coated, then set aside.
Preparing the chicken for roasting – Step 1
The most crucial step to preparing the best oven-roasted beer can chicken is to allow the chicken 1 hour to come up to room temperature.
This will ensure nice, even cooking throughout the roasting process.
Rinse the chicken inside and out and check to ensure the gizzards have been removed.
Now you can begin preparing the ingredients for the dry rub.
Combine all the dry rub ingredients in a small bowl, then mix until well combined.
Next, melt 50g of salted butter. Using a basting brush, coat the chicken all over with melted butter.
Cut one lemon in half, squeeze it into the cavity, and then lightly season with the rub.
The final step is to spread the rub over the entire chicken and rub it into the skin with your hands.
Your chicken and vegetables must go into a pre-heated oven set to 180°C (355°F).
Preparing the chicken for roasting – Step 2
The most crucial step is to pour out a ½ can of beer into a glass and not down the sink.
Pop the remaining can of beer into the holder with a little chopped garlic inside and carefully prop the chicken over the beer from the cavity.
Set the chicken onto the centre of the rack, which needs to be placed into the roasting pan.
Cut the other half of the lemon and push it into the neck cavity.
Finely you can begin evenly placing your vegetables around the base of the roasting pan.
Then pop the chicken into the centre of your oven.
How long do I need to cook oven-roasted beer can chicken?
Cook time is entirely dependent on the weight of your chicken.
The general guide to cooking roast chicken in the oven is 20 minutes per 500g.
So if your chicken weighs 2.5kg, the total cook time would be approximately 1 hr and 40 minutes.
The best way to determine when your roast chicken is ready is by using an instant-read meat thermometer or wireless meat thermometer.
How do I know when roast chicken is cooked?
The internal temperature of roast chicken should be 73-74°C or (165°F) to be considered safe for eating.
Chicken is white meat, so it must be cooked to this temperature.
There are three methods to check if your roast chicken is safe for eating.
- Prick test: The prick test is done by inserting a skewer or pointed object into the inner thigh of the chicken. If the juice is clear, it’s ready.
- Instant-read meat thermometer: One of the best ways to get accurate information. Check the temperature of the chicken by inserting the end into either the thigh or breast.
- Wireless meat thermometer: The best method as you get accurate real-time data sent directly to your phone.
Should I rest the chicken for carving?
100% yes! When any meat is cooking in the oven, the muscles constrict.
Resting allows the muscles to relax, giving you tender, juicy meat.
Make sure to rest your oven-roasted beer can chicken for at least 15 minutes before carving.
Remove the chicken from the pan and pop your vegetables back into the oven on low to keep them hot.
After resting, carefully remove the can from the cavity, carve and serve hot with your vegetables.
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Super Juicy Oven-Roasted Beer Can Chicken and Vegetables
- 2.5 kg whole chicken
- 50 g salted butter melted
- 1 lemon
- 250 ml can of beer use your favorite beer
- 1 ½ tbsp paprika or smoked
- 1 tsp lemon pepper or ½ tsp black pepper
- 1 ½ tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp mustard powder
Your Choice of Vegetables
- 1 kg potatoes i used baby red royale potatoes
- 3 carrots large
- 750 g jap pumpkin
- 3 garlic cloves finely chopped
- 1 tsp rosemary fresh or dried
- ½ tsp thyme fresh or dried
- Allow 1 hour to bring the chicken up to room temperature. And check that there aren't any gizzards left inside. Then wash the chicken under water and pat dry with a paper towel.
- Chop all of your chosen vegetables into small sizes to allow even roasting. Place into a large bowl, then set aside. If you are roasting pumpkin, leave the skin on.
- In a bowl, add dry rub ingredients and mix until well combined. Next, melt 50g of salted butter. Using a basting brush, coat the chicken all over with melted butter. Cut one lemon in half, squeeze it into the cavity, and then lightly season with the rub. The final step is to spread the rub over the entire chicken and rub it into the skin using your hands.
- Preheat your oven to 180°C (350°F). Place the can of beer into your chicken stand, and remember to drink ½ to ¼ of the can beforehand. Then place the chicken over the top of the can and sit it in the centre of your roasting pan. Place 1-2 chopped garlic cloves into the can if you desire. Use the remaining lemon to push into the neck cavity.
- To the bowl of veggies, add 1-2 finely chopped garlic, 1 tsp of dried rosemary, and ½ tsp of dried thyme and finally season with salt and black pepper. Then drizzle 1-2 tbsp of olive oil. Get your hands in there and toss the veggies so the herbs are well combined.
- Spread the veggies evenly around the base of the roasting pan, and place the chicken and vegetables onto the bottom rack inside your oven.
- Roasting a beer-can chicken will take approximately 20 minutes per 500g. But to be sure, pierce the chicken in the thickest part of the thigh or breast. If the juice is clear, then it’s ready. If the juice is pink, pop it back into the oven for 5-10 minutes. Although, the best method is to check using a meat thermometer. Roast until the chicken reaches an internal temperature of 73°C (165°F).
- Once cooked, remove the chicken and tent with aluminium foil and allow to rest for 10 minutes. Keep the vegetables in the oven on low to keep warm. Carve the chicken and serve alongside your roasted vegetables.