Baked beer can chicken

Step 1/5

• 1 red onion
• 2 green onion
• 30 g 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

• 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

• 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.

Step 5/5

• 80 g arugula
• 80 g 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!

Enjoy your meal!