This is how to cook beer can chicken in the oven. Baked whole chicken at 350 roasted on top of a beer can to golden brown is a cheap protein packed family friendly meal everyone will love for dinner.
Beer can chicken isn’t just for the grill anymore. Using a can of Bud Light or dark larger like Guiness gives your bird a ton of flavor steaming the inside of the cavity to juicy and fork tender. Add a dry spice rub for added wow.
Beer Can Chicken at 350
I mean this is kinda’ like a Stuffed Whole Chicken in a sense except that you aren’t adding veggies or stuffing into the cavity, rather steaming with your favorite lager. Sitting upright baked with crispy skin it comes out like rotisserie style except even better!
Cooking chicken on top of a beer can has been done for years and years, but on the grill. Recently there have been other methods you can make indoors like this and our popular Pressure Cooker Beer Can Chicken. All are great but if you want super crispy skin this is incredible.
Ingredient Notes
You will obviously want to start with a whole chicken on the smaller side (4 lbs was used) so it sits nicely over the can and isn’t so huge that it wants to topple over. I prefer the flavor and texture of organic free range birds myself. They are smaller with the same amount of protein, and way less fat.
To coat the skin so that the seasonings stick well and the skin gets nice and crispy you will need some extra virgin olive oil (or avocado works).
As far as the can of beer you choose you really can choose your favorite lager. I like lighter choices like a blonde ale but if you want more intense flavors you could go with dark or Guiness.
As far as seasonings go we choose; Salt and pepper are basic seasonings, Granulated garlic is great, Italian seasoning
Can you make beer can chicken without the can?
Yes!! Actually when we make Smoked Beer Can Chicken I need something more stable on the bottom so it doesn’t fall over and I found a solution!! You could totally use the same chicken throne here on a sheet pan for this oven method which may make you feel more settled because there is no way it will fall set on this baby!
Tips for Success
As far as the pan is concerned, you just need something that has high sides so it will catch the juices, or you will have a real mess on your hands. A casserole dish works, large sheet pan that is higher (Wilton has one) or could make as a Dutch Oven Whole Chicken since those are quite deep and I love cast iron.
This is similar to our Bundt Pan Whole Chicken where we place the bird on top of the middle of that fluted pan so it can stand up in a sense and brown all the way around. With that one you can add vegetables all around it. You could do the same inside your flat pan too if they are cut into large bite size pieces.
How Long to Cook Beer Can Chicken in the Oven
How Long to Cook a Whole Chicken in the oven is a little over an hour, depending on the temperature you’re using. Timing will vary depending on how large it is. Ours was 4 pounds, much larger may topple over or be too tall.
How do you know when beer can chicken is done?
To check readiness, you can pierce the chicken in the thickest part of the thigh – transparent fat should flow out. If the fat is pink, then increase the baking time by another 10-15 minutes or until internal temperature reaches 165 degrees.
If you want to go all the way you can follow our Whole Chicken Brine and soak for a few hours or up to overnight in the fridge for even more flavor and moisture.
Beer Can Chicken in Oven Recipe
Equipment
- 1 sheet pan
Ingredients
Instructions
- Preheat the oven to 350 F. Mix olive oil, salt, pepper and garlic in a bowl. Remove bag inside cavity if there is one, discard. Use paper towels to blot the bird dry on the outside. Spread the chicken with olive oil, salt and spices on all sides, as well as on the inside.
- Open a can of beer. Pour a third of the beer into a large baking dish or sheet pan with high sides as there will be a lot of juices. Place the chicken open cavity on top of the beer can and place it in the middle of the pan, trying to make it as stable as possible. Wrap in foil to prevent the top of the chicken from burning. Bake for 50 minutes.
- After 60 minutes, remove the foil and bake the chicken for another 20 minutes. To check readiness, you can pierce the chicken in the thickest part of the thigh – transparent fat should flow out. If the fat is pink, then increase the baking time by another 10-15 minutes or until insides reach 165 degrees.
- Carefully remove the chicken from the beer can. If the chicken is stuck to the can, you can gently tip the chicken and let the remaining beer drain out before removing the empty can. Keep in mind that she is very hot
- Set on a cutting board and allow to rest for a good 5 -10 minutes before slicing to maintain juices inside bird.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does it have to be a beer can?
no I have used our Traeger chicken stand for this too.