A refreshing glass of homemade ginger lemonade pairs well with the rosemary and garlic in the dish.
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.
Remove neck and giblets from inner cavity of chicken. Brush with vegetable oil and season with salt, pepper, and paprika.
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. Open can of beer and discard half of the liquid. Place rosemary and garlic in 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.
Remove from oven and let rest for approx. 5 - 10 min. Then, carve chicken into serving portions, as desired.
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!