I have to make this little intro short because it’s finals week and I have two take-home finals due tomorrow!
So I feel like I have been opening my posts a lot with this phrase, but I’ve seriously been wanting to make this recipe for a while. We’re not allowed to have grills at my apartment, so I wanted to find a recipe for making beer can chicken in the oven. I found a couple and kind of combined them together. It’s super good and easy and really moist! And it gave me an excuse to buy a whole lot of beer…
Combine the granulated garlic, seasoned salt, pepper, salt, and oregano in a bowl.
Pour 1/3 of a can of beer into the bottom of a 9×13 baking dish and drop garlic cloves into the can. Put the can in the middle of the dish and place the chicken on top of it, legs down.
Cover chicken with seasoning mixture and and pat on the sliced green onions. Stuff the green onion halves into the top cavity of the chicken. Pour half of the second can of beer into the bottom of the baking dish.
I roasted some carrots and zucchini to go with the chicken.
Bake for 45 minutes at 350 degrees then add the rest of the second can of beer. bake for about another 30 minutes or until juices run clear. Cover with foil and allow to rest for 10 minutes before serving.
Oven Baked Beer Can Chicken
adapted from AllRecipes.com
1 3-lb chicken
1/4 cup granulated garlic
2 tbsp seasoned salt
2 tbsp onion powder
1 tbsp dried oregano
1 tsp salt
1.5 tsp ground black pepper
2 cloves garlic
2 cans of light beer (12 oz each)
4 green onions, cut in half crosswise
4 green onions sliced
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can in the center of the baking dish and drop garlic cloves inside.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub the prepared seasoning mixture over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that’s fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.