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.