Super Juicy Oven-Roasted Beer Can Chicken and Vegetables
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.
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 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
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 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.
