Beer Can Chicken in Oven
How to cook beer can chicken in oven at 350 on a sheet pan is here. Whole chicken baked and roasted on top of a beer can to a golden brown perfectly.
Servings: 5
Equipment
- 1 sheet pan
Ingredients
- 1 whole chicken smaller side - 4 lbs was used
- 4 tbsp olive oil
- 1.5 tsp salt
- 1/3 tsp pepper
- 1/3 tsp granulated garlic
- 1/3 tsp Italian seasoning
- 1 can beer
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
Serving: 2oz | Calories: 121kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 701mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.2mg