|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasting a chicken vertically has several benefits. The bird cooks evenly, the fats naturally baste the skin making for a crispy exterior all around, and there is no need to turn or truss the chicken. You can buy a special vertical roaster, but you can also use a beer or soda can or even a Bundt or tube pan to support the chicken.
The beer, juice, or soda help keep the chicken juicy and flavorful.
Serve this tasty chicken with potatoes or rice and a vegetable side dish, along with salad or coleslaw.
- 1 chicken (about 4 to 5 pounds)
- 1 cup beer, cola, or juice
- 1 teaspoon olive oil
- 2 teaspoons crushed garlic
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Steps to Make It
Place a vertical roaster with a container or an open beer or soda can on a foil-lined baking pan.
Fill the can with the beer, cola, or juice.
Pat the chicken dry.
Fit the chicken down over the can or container; the drumsticks will be facing down. If balancing on a can without a stand to keep it from tipping, let the chicken rest on the ends of the legs and the can, forming a stable "tripod."
Combine the remaining ingredients and pat all over the chicken.
Roast for about 1 1/2 to 1 3/4 hours, or to at least 165 F on a meat thermometer or oven probe inserted into the thickest, meaty part of a thigh, not too close to the bone.
- Beer can chicken can also be cooked on the grill. See this recipe for a grilled version.