Beer roasted rosemary chicken

    Beer roasted rosemary chicken


    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.

    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

    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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