Oven Beer Chicken (Print Version)

Chicken stands up over a can of beer to roast with potatoes, carrots, and loads of spices. You get juicy chicken and super flavorful veggies.

# Ingredients:

→ Chicken & Vegetables

01 - 1 can (355 ml) beer
02 - Kosher salt, as needed
03 - 3 large carrots, peeled and chopped into big chunks
04 - Freshly ground black pepper, as needed
05 - 450 g baby potatoes, sliced into quarters
06 - 1 large onion, sliced into big pieces
07 - 2 tablespoons extra-virgin olive oil
08 - 1 whole chicken (1.4–1.8 kg)

→ Rub

09 - 1 teaspoon garlic powder
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground coriander

# Steps:

01 - Give the roasted chicken about 10 minutes to sit so it's easier to cut up and eat.
02 - Slide the pan into your oven. Let it cook for a good hour or so, until your thermometer says the thickest spot in the thigh and breast is 71 °C.
03 - Carefully open the beer and pour out roughly half. Pop the can into the chicken’s belly and stand it up in the middle of the veggies inside the pan.
04 - Toss your carrots, onion, and potatoes into a baking pan. Sprinkle a little salt and pepper, then splash about 120 ml of beer on top.
05 - Pour olive oil all over the chicken, then massage the spice blend into the skin so it's evenly coated.
06 - Mix chili powder, garlic powder, and ground coriander together in a bowl.
07 - Dry off the chicken really well with paper towels, then sprinkle salt and pepper everywhere. Let it hang out on the counter for half an hour.
08 - Get the oven hot, around 200 °C. Put the rack close to the bottom.

# Notes:

01 - Letting the chicken sit at room temperature after seasoning helps keep it juicy and tasty before it goes in the oven.