Baked beer can chicken

Baked beer can chicken

Based on 31 ratings

Difficulty

Easy 👌
25
min.
Preparation
75
min.
Baking
10
min.
Resting

Ingredients

Servings:-2+
red onion
green onion
30 g cilantro
zucchini
bell pepper
whole chicken
1 tbsp vegetable oil
1 tsp paprika powder
170 ml beer
1 sprig rosemary
1 clove garlic
80 g arugula
80 g pine nuts
lemon (juice)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pastry brush
  • beer can
  • oven
  • large ovenproof frying pan

Nutrition per serving

Cal
1223
Protein
76g
Fat
88g
Carb
21g

Step 1/5

Preheat oven to 180°C/350°F. Julienne red onion. Cut green onion crosswise into rings. Finely dice cilantro. Cut zucchini and bell pepper into large chunks.
  • 1 red onion
  • 2 green onion
  • 30 cilantro
  • 1 zucchini
  • 1 bell pepper
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Julienne red onion. Cut green onion crosswise into rings. Finely dice cilantro. Cut zucchini and bell pepper into large chunks.

Step 2/5

Remove neck and giblets from inner cavity of chicken. Brush with vegetable oil and season with salt, pepper, and paprika.
  • 1 whole chicken
  • 1 tbsp vegetable oil
  • 1 tsp paprika powder
  • salt
  • pepper
  • pastry brush

Remove neck and giblets from inner cavity of chicken. Brush with vegetable oil and season with salt, pepper, and paprika.

Step 3/5

Arrange chopped onion, bell pepper, and zucchini in a large ovenproof frying pan, toss with some vegetable oil, and then season with salt and pepper. Place rosemary and garlic in half full beer can, insert top end into cavity of chicken, and position it upright in pan. Place in a preheated oven and bake at 180°C/350°F for approx. 40 – 45 min.
  • 170 ml beer
  • 1 sprig rosemary
  • 1 clove garlic
  • beer can
  • oven
  • large ovenproof frying pan

Arrange chopped onion, bell pepper, and zucchini in a large ovenproof frying pan, toss with some vegetable oil, and then season with salt and pepper. Place rosemary and garlic in half full beer can, insert top end into cavity of chicken, and position it upright in pan. Place in a preheated oven and bake at 180°C/350°F for approx. 40 – 45 min.

Step 4/5

Remove from oven and let rest for approx. 5 - 10 min. Then, carve chicken into serving portions, as desired.

Remove from oven and let rest for approx. 5 - 10 min. Then, carve chicken into serving portions, as desired.

Step 5/5

Add arugula, green onion, cilantro, and pine nuts to pan. Toss thoroughly with roasted vegetables. Return chicken to pan and season with lemon juice, salt, and pepper. Enjoy!
  • 80 arugula
  • 80 pine nuts
  • 1 lemon (juice)
  • salt
  • pepper

Add arugula, green onion, cilantro, and pine nuts to pan. Toss thoroughly with roasted vegetables. Return chicken to pan and season with lemon juice, salt, and pepper. Enjoy!