When you’re caught in the middle of a long work week, it’s easy to settle for some boring chicken in the oven. And we can’t blame you—it’s easy and reliable. But, we’ve got the perfect solution to change things up, make you excited to head home from work, crack a cold one and try something new. Baked beer can chicken takes your classic baked chicken, but adds an exciting, tasty twist. You can try this one on the grill too if you’d like, but we’ll focus on the oven for this recipe.
Prep Time: 10 minutes
Cook Time: 90 minutes
- 1 Whole chicken
- 1 Can, light beer
- Rosemary spice
- Olive oil
- Preheat oven to 425 degrees, adjusting the space between racks to allow the chicken to “stand” while baking. You may need to remove one rack.
- Thoroughly rinse whole chicken and remove insides if necessary.
- Season your chicken before placing it on the beer can. We recommend using rosemary and olive oil, but feel free to experiment. Olive oil will make the skin on your beer can chicken crunchy and dark, while the rosemary will make it taste fresh. Make sure not to overdo the spice – the best part of baked beer can chicken is tasting the juice!
- Open the light beer and place it in the center of a baking sheet or pan.
(DDF Tip: Bud Light may not be the best choice on a Saturday night, but it does just fine here. A complex craft beer would change the flavor of the chicken.)
- Hold the chicken vertically on its legs, balancing it on top of the beer can. You can see how we set ours up in the picture to the right.
- Cook for 75-90 minutes, slice to make sure meat is white and cooked thoroughly. Then, dig in.