Baked beer can chicken
Difficulty: Easy
Time: 25 min. preparation time, 45 min. baking time
Nutrition: Calories ca 1223 / Protein 76g / Carbohydr. 21g / Fat 88g
Ingredients (2 servings)
| 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
Wine Tip
Lemonade
A refreshing glass of homemade ginger lemonade pairs well with the rosemary and garlic in the dish.
Step 1
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
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
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
Remove from oven and let rest for approx. 5 – 10 min. Then, carve chicken into serving portions, as desired.
Step 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 g arugula / 80 g pine nuts / 1 lemon (juice) / salt / pepper
