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How To Cook An Oven-Roasted Beer Can Chicken

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Ingredients

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	1 whole chicken
	12 ounces beer (1 regular size can, any type of beer )

	3 tablespoons olive oil
	1 teaspoon dried thyme
	1 teaspoon dried rosemary
	1 teaspoon sage
	salt
	pepper

Nutritional information

600.5

Calories

384 g

Calories From Fat

42.7 g

Total Fat

11.2 g

Saturated Fat

162.6 mg

Cholesterol

545.9 mg

Sodium

10 g

Carbs

2 g

Dietary Fiber

4.8 g

Sugars

39.2 g

Protein

225 g

Serving Size

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How To Cook An Oven-Roasted Beer Can Chicken

Name: How To Cook An Oven-Roasted Beer Can Chicken
Prep time: 20 min
Total time: 1 h 50 min
Yield: 6-8
Cuisine: American
Ingredients: : 1; : 12; : 3; : 1; : 1; : 1

Features:

Cuisine:

American

So, I have read several times not to use the beer in the can. Why? When the beer can chicken hype started years ago it was said to make the chicken more moist and you should use a light beer. Im just curious why all of sudden its not to be used? If thats the case the name needs to be changed to oven roasted chicken. Thanks

110 min
Serves 6
Easy

Ingredients

Directions

How to Cook an Oven-Roasted Beer Can Chicken,Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.,So, I have read several times not to use the beer in the can. Why? When the beer can chicken hype started years ago it was said to make the chicken more moist and you should use a light beer. Im just curious why all of sudden its not to be used? If thats the case the name needs to be changed to oven roasted chicken. Thanks,what oven temp should a beer can chicken be roasted at?

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Steps

1 Done	Wet Rub: Mix All Together the Olive Oil, Thyme, Rosemary, Sage, a Bit of Salt and Pepper; and Garlic. Rub All Over the Chicken.
2 Done	Dry Rub: Mix All Together the Paprika, Kosher Salt, Pepper Onion Salt, Pepper, White Sugar and Brown Sugar. Rub the Chicken With a Bit of Olive Oil and Then Coat the Chicken With the Dry Rub.
3 Done	Preheat Your Oven to 375 or 190.6c You May Have to Remove the Second Rack in Your Oven and Move the Other Rack Lower, So That the Chicken Will Fit in While Standing Upright.
4 Done	in a Large Bowl, Apply Your Rub of Choice All Over the Chicken. Rub Under the Wings, Legs, and Even Inside of Cavities. Leave the Chicken in the Bowl Until You Are Ready to Place It on Your Can.
5 Done	Place the Can on a Baking Sheet or Oven-Safe Griddle. Place the Chicken Over the Can. Open the Rear Cavity of the Chicken and Carefully Place It Over the Can, So Only About an Inch of the Can Is Showing.
6 Done	Place the Chicken in the Oven and Roast to an Internal Temperature of 165 or 73.9c Depending on the Size of Your Chicken, This Can Take About 75-90 Minutes or So. Once the Chicken Has Reached the Appropriate Internal Temperature, Let It Rest For About 10-15 Minutes Before Serving.