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Beer baked chicken
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.
Ingredients
Serves: 4
- 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
Method
Prep:25min ›
Cook:1hr15min ›
Extra time:10min resting ›
Ready in:1hr50min
- Preheat oven to 180 C / Gas 4.
- 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.
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Reviews & ratings
Average global rating:
(103)
Reviews in English (72)
The chicken was great - we loved the seasonings, however, this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook. - 03 Oct 2010 (Review from Allrecipes US | Canada)
I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER! - 07 Mar 2011 (Review from Allrecipes US | Canada)
The blend of seasoning was very good. However, the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven, but will try sometime on the grill also. Will be using the carcass for making stock. - 27 Jun 2010 (Review from Allrecipes US | Canada)
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