Oven Baked Beer Can Chicken

I have always had this class act over the grill so I was excited to try a oven roasted version. The result was similar, a super juicy and tender chicken with tons of flavor and crispy skin all the way around. Since I was roasting mine on a cookie sheet I decided to spread the veggies on the same pan to reduce the clean up and increase the ability for the veggies to get some residual flavor from the birds juices. Perfect!

1 Whole Chicken
1 can of beer
EVOO
Spice Rub:
1 tbs salt
1 tbs brown sugar
1 tbs paprika
1 tsp mustard
½ tsp black pepper
¼ tsp cayenne pepper

Preheat the oven to 350. Clean and dry the chicken. Rub the cavity of the bird with half the spice mix. Cover the bird with EVOO and use the remainder of the spice mix (minus 2 tbs) on the skin of the bird. Pour out ⅓ of the can of beer and punch several holes in the top with a pair of kitchen scissors, knife or can opener. Dump the remainder of the spice mix in the beer can to prevent it from bubbling over and to flavor the brew. Holding the chicken upright I slid it over the beer can until it is secure. Pull the legs forward and tuck the wings. Place the chicken on the cookie sheet and arrange veggies of choice around it. I usually toss my veggies in some EVOO and seasoning before cooking them. Place the entire tray on the bottom shelf in the oven and cook for about 1.5 hours or until the juices run clear. Pull the chicken out of the oven and allow it to rest for 15-20 minutes.

This is a fun, different way to make a traditional roast chicken and it actually ends up turning out closer to the taste of a traditional rotisserie chicken without having to purchase the equipment. It is more complicated than the traditional process but the result was so yummy that I definitely plan to give it a try again soon.