The Dish | Beer Can Chicken

When my boys lived at home I must have made this chicken once a week. Roasting the bird upright on a beer can ensures the skin is crispy all the way around and the beer itself makes the meat very moist.

  • 1 (2 1/2- 3 pound) whole chicken
  • 1 Tbs garlic salt
  • 1 Tbs onion powder
  • 1/2 Tbs paprika
  • 2 Tsp kosher salt
  • 1 Tbs black ground pepper
  • 1 Tbs dried mustard
  • 1 Tbs thyme
  • 3 garlic cloves smashed
  • 1 (12-ounce) can beer
  • 2 Tbs olive oil

Preheat oven to 450 degrees. Wash chicken and pat completely dry with paper towels. Mix all dry ingredients together. Rub the 2 Tbs olive oil all over the outside of the chicken and inside the cavity of the bird. Take 1/4 of the spice mixture and rub inside the cavity of the bird and use the remaining spices and run all over outside of the chicken.

Open beer and pour half out (or drink it yourself) and drop the smashed garlic cloves in the can. Place the chicken open end down over the the beer can so that the beer can is inside of the cavity of the chicken and looks like it is standing up. Place chicken in a roasting pan and put in to the oven.

Cook for 12 minutes, then lower the temperature to 325 degrees and cook another hour or until the internal temperature is 165 degrees in the thickest part of the thigh. Let the chicken rest about 10 before you carve.

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