Beer Butt Rosemary Chicken

Beer Butt Rosemary Chicken

95
Debbie 0

"This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favorite, and my kids can't get enough of it. I strain the veggies and use a little cornstarch and water to make a delicious gravy. Serve with a simple salad and rolls. "

Ingredients

2 h servings 431 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

Footnotes

  • Editor's Note
  • You can substitute a can of lemon-lime soda for the beer.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

95
  1. 131 Ratings

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Most helpful

I wanted to rate this with 5 stars. It is a very good recipe, however, the one thing I would caution against is the use of the beer can. Due to many countries importing and exporting metals, and...

Most helpful critical

Do not do this without the chicken rack. Mine toppled over on the beer can. Complete disaster in my oven. It was still good lying down, but not what I had worked for.

I wanted to rate this with 5 stars. It is a very good recipe, however, the one thing I would caution against is the use of the beer can. Due to many countries importing and exporting metals, and...

AWESOME!!!!! This is the best chicken ever! You can get the stand for a couple of bucks at the local grocery. I was in a hurry this time and just cooked on a broiler pan in the oven and cooked v...

I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead ...

This recipe is delicious. I have used it many times. I use the most awesome vertical chicken roaster from QVC! It has a place to put the beer, juice, wine, etc. in the center and then you can ...

Delicious, and so easy! BUT I have one caution. It is NOT safe to use beer cans for cooking. The coloring used on the label is not food grade, and the aluminum can and its plastic interior coati...

This is good. If you really want to jazz it up buy yourself a bottle of "Herbs de Provence". It is made up of all the herbs the French grow and use. It has rosemary, thyme,summer savory, lavende...

I always make my chicken like this only w/o the beer. I put seasoned ckn broth in the can. I do have 2 tips to share. I have a rack for my ckn [walmart $5]. But sometimes I make more than one...

I made a variation of this recipe last weekend that was just phenomenal. I used Blue Moon's summer beer, Honey Moon and basted the chicken with butter every 45 minutes or so. A must try before...

This was sooo good. The chicken was moist and tender and the potatoes had a faint hint of rosemary. I used russet potatoes as that was all I had. I also basted the chicken with fresh squeezed...