Beer roasted rosemary chicken

    Beer roasted rosemary chicken

    Recipe photo: Beer roasted rosemary chicken
    11

    Beer roasted rosemary chicken

    (135)
    2hr


    131 people made this

    About this recipe: This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favourite, and my kids can't get enough of it. I strain the veggies and use a little cornflour and water to make a delicious gravy. Serve with a simple salad and rolls.

    Ingredients
    Serves: 6 

    • 1 can of beer
    • 1 orange
    • 1 (1.25kg) whole chicken
    • 1 large onion, sliced
    • 4 sprigs fresh rosemary
    • 1 pinch seasoned salt, to taste
    • 450ml chicken stock
    • 4 red potatoes, sliced

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Extra time:10min resting  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Grease a baking dish. Pour out half the beer from the can, grease the can with cooking oil, and set it upright in the centre of the baking dish.
    2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
    3. Lightly coat the outside of the chicken with oil, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken stock into the baking dish, and place the rest of the sliced onion and the potatoes into the stock.
    4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Let the chicken rest for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (135)

    Reviews in English (98)

    by
    710

    I wanted to rate this with 5 stars. It is a very good recipe, however, the one thing I would caution against is the use of the beer can. Due to many countries importing and exporting metals, and not knowing if lead could exist in the can, I would like to suggest using a container, which is oven safe for the beer. The labeling on the can could also carry toxins in the paint used to decorate or advertise. I have found small oven safe bowls for this purpose, and they do come in handy for other uses as well.  -  03 Jul 2010  (Review from Allrecipes US | Canada)

    by
    209

    AWESOME!!!!! This is the best chicken ever! You can get the stand for a couple of bucks at the local grocery. I was in a hurry this time and just cooked on a broiler pan in the oven and cooked veggies separately. Came out great. This is a huge hit every time I make it. With the left overs, I take the carcass and boil. Remove bones etc.. it makes a great soup with some added noodles and seasoning. This last time I froze the soup and when the weather cools down it will be an easy dinner to thaw and add some simple dumplings for a hearty Chicken and Dumplings dinner. This is a true winner and can easily be a 2 in 1 meal.  -  21 Jul 2009  (Review from Allrecipes US | Canada)

    by
    156

    I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead of oranges, it didn't really work. But the rest of the seasoning was amazing...especially if you use fresh rosemary with the onion slices. I also used poultry seasoning rubbed onto the greased chicken. The smell in the house drove us crazy, it was so good. I will definitely be using this recipe almost weekly.  -  01 Aug 2009  (Review from Allrecipes US | Canada)

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