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Super Juicy Oven-Roasted Beer Can Chicken and Vegetables

Shannon
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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Dinner, Entertaining, Lunch
Cuisine Australian
Servings 6 people
Calories 695 kcal

Equipment

Ingredients
  

Chicken:

  • 2.5 kg whole chicken
  • 50 g salted butter melted
  • 1 lemon
  • 250 ml can of beer use your favorite beer

Dry Rub:

  • 1 ½ tablespoon paprika or smoked
  • 1 teaspoon lemon pepper or ½ teaspoon black pepper
  • 1 ½ teaspoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon 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 teaspoon rosemary fresh or dried
  • ½ teaspoon thyme fresh or dried

Instructions
 

  • 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 teaspoon of dried rosemary, and ½ teaspoon of dried thyme and finally season with salt and black pepper. Then drizzle 1-2 tablespoon 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.
Keyword Oven-Roasted Beer Can Chicken