Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 3.5 pounds whole chicken (3-4 pounds)
  • 1 tablespoon olive oil
  • 12 ounces canned beer (room temp)

Instruction

  • Preheat oven to 400 degrees Fahrenheit, placing the rack on the lowest option in your oven.
  • In a small bowl, stir together paprika, onion powder, garlic powder, oregano, basil, salt, thyme, black pepper, white pepper, and cayenne pepper.
  • Drizzle olive oil all over the bird and rub chicken with spice mixture. Make sure to get some of the seasoning under the skin.
  • Wash and rinse the outside of the can of beer. Pour about 1/4 of the beer out onto the pan into the bottom of a 12-inch cast iron skillet or a roasting pan. Set the can of beer in the center of the roasting pan and place the chicken right onto the beer can. Use the chicken legs as a tripod to help stabilize.
  • Roast in the preheated oven, on the lowest rack, for 75 to 105 minutes, until the chicken reaches 165 degrees in the thick of the breast. Actual time will vary based on the size of your chicken. If the top of the chicken that is closest to the heating element darkens too much you can take a piece of foil and tent it around the top to ensure that it won't get too dark.
  • Remove from the oven and let rest for 15 minutes. Carefully lift the bird off of the beer can and carve. Drizzle the juices from the roasting pan over the carved meat.