Beer-Can Chicken

10 Ingredients

Number of servings

1.80kilograms free-range chicken
2 lemons
1/4 bunch continental parsley, leaves picked, chopped
1 bunch thyme, leaves picked, chopped
1teaspoons sumac
1 clove garlic, crushed
1tablespoons extra virgin olive oil
375milliliter beer
3 cups steamed vegetables, to serve
1 1/3 cups gravy, heated (to serve)

Description

The whole family will love this juicy chicken that's been baked to crispy perfection, with flavourful, tender meat falling off the bone.

Cooking tip:

The herb mixture will darken during cooking – don’t be alarmed, it’s not burnt, just packed with flavour.

Method

Step 1 of 5

Preheat oven to 200°C/180°C fan-forced. Ensure the oven racks are positioned to allow the chicken to sit upright.

Step 2 of 5

Pat dry chicken with paper towel. Mix zest of 1 lemon, parsley, thyme, sumac, garlic and half of the oil in a bowl. Loosen skin from the breast meat and push herb mixture under the skin. Season inside the chicken with pepper and rub skin with remaining oil.

Step 3 of 5

Open beer or cider, pour half into roasting pan. Place chicken onto the beer can so that it’s sitting up with the can inside the cavity. Quarter remaining lemon and push into the neck end of the chicken.

Step 4 of 5

Roast chicken for 1 hour and 15 minutes until cooked through. Remove from oven. Carefully lift chicken off the can and transfer to a large round serving dish. Cover loosely with foil and keep warm.

Step 5 of 5

Arrange steamed vegetables around chicken in serving dish. Serve with gravy.