Baked beer can chicken

Baked beer can chicken

Alexander, professional chef


„The secrets to cooking succulent meat aren’t always as complex as you might imagine. This recipe is a great example of that.“

Difficulty

Easy 👌
25
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1
red onion
2 stalks
green onion
30 g
cilantro
1
zucchini
1
bell pepper
1
whole chicken
1 tbsp
vegetable oil
1 tsp
paprika powder
354 ml
small beer can
1 spring
rosemary
1 glove
garlic
80 g
arugula
80 g
pine nuts
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 1 red onion
  • 2 stalks green onion
  • 30 g cilantro
  • 1 zucchini
  • 1 bell pepper
  • 1 whole chicken
  • 1 tbsp vegetable oil
  • 1 tsp paprika powder
  • 354 ml small beer can
  • 1 spring rosemary
  • 1 glove garlic
  • 80 g arugula
  • 80 g pine nuts
  • 1 lemon (juice)
  • salt
  • pepper

Utensils

  • pastry brush
  • oven
  • cutting board
  • knife
  • large ovenproof frying pan

Enjoy with

Lemonade
A refreshing glass of homemade ginger lemonade pairs well with the rosemary and garlic in the dish.

Nutrition per serving

Cal
1223
Protein
76g
Fat
88g
Carb
21g

Step 1/5

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.
  • red onion
  • stalks green onion
  • 30 cilantro
  • zucchini
  • bell pepper
  • cutting board
  • knife

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.

Step 2/5

Remove neck and giblets from inner cavity of chicken. Brush with vegetable oil and season with salt, pepper, and paprika.
  • whole chicken
  • tbsp vegetable oil
  • tsp paprika powder
  • salt
  • pepper
  • pastry brush

Remove neck and giblets from inner cavity of chicken. Brush with vegetable oil and season with salt, pepper, and paprika.

Step 3/5

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.
  • 170 ml beer can
  • spring rosemary
  • clove garlic
  • oven
  • large ovenproof frying pan

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.

Step 4/5

Remove from oven and let rest for approx. 5 - 10 min. Then, carve chicken into serving portions, as desired.

Remove from oven and let rest for approx. 5 - 10 min. Then, carve chicken into serving portions, as desired.

Step 5/5

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!
  • 80 arugula
  • 80 pine nuts
  • lemon (juice)
  • salt
  • pepper

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!