About this recipe:This recipe always produce a juicy and tender chicken with a robust flavour. No less than 700ml of beer is used in this recipe, it's simply delicious. Serve for your next Sunday lunch.
4 tablespoons garlic granules
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons ground black pepper
350ml light beer
1 (1.35kg) whole chicken
4 spring onions, sliced
4 spring onions, cut in half crosswise
350ml light-flavoured beer
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Mix the garlic granules, seasoned salt, onion powder, dried oregano, salt and ground black pepper in a small bowl; set aside. Pour 350ml beer into the bottom of a 23x33cm or similar sized baking dish.
Fit whole chicken on a rack with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
Rub the prepared seasoning mixture over the entire chicken. Pat the sliced spring onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved spring onions into the top cavity of the chicken. Pour 175ml beer into the dish under the chicken. Reserve the remaining beer.
Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the dish under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the chicken from the oven. Cover the chicken with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.