Baked beer can chicken

Baked-beer-can-chicken-5
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

Time: 25 min. preparation time, 45 min. baking time

Nutrition: Calories ca 1223 / Protein 76g / Carbohydr. 21g / Fat 88g

Ingredients (2 servings)

1red onion
2 stalksgreen onion
30 gcilantro
1zucchini
1bell pepper
1whole chicken
1 tbspvegetable oil
1 tsppaprika powder
354 mlsmall beer can
1 springrosemary
1 glovegarlic
80 garugula
80 gpine nuts
1lemon (juice)
salt
pepper

Utensils

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

Wine Tip

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

Step 1

Baked beer can chicken

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.

cutting board, knife

1 red onion / 2 stalks green onion / 30 g cilantro / 1 zucchini / 1 bell pepper

Step 2

Baked beer can chicken

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

pastry brush

1 whole chicken / 1 tbsp vegetable oil / 1 tsp paprika powder / salt / pepper

Step 3

Baked beer can chicken

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.

oven, large ovenproof frying pan

170 ml beer can / 1 spring rosemary / 1 clove garlic

Step 4

Baked beer can chicken

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

Step 5

Baked beer can chicken

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 g arugula / 80 g pine nuts / 1 lemon (juice) / salt / pepper