Slow Drunk Roasted Chicken

Slow Drunk Roasted Chicken

13 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
QueenMacAnnie
Recipe by  QueenMacAnnie

“Moist, juicy chicken with roasted veggies cooked in a lager gravy...what more could a man want for dinner!”

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Ingredients

Adjust Servings

Original recipe yields 1 roasted chicken

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
  3. Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
  4. Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

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Reviews (13)

Rate This Recipe
Missy
22

Missy

i liked it ok but loved it after i made some changes. first i left out the oil and water as they were not needed. i poured 1/4 of the beer in a glass oven pan then 1/4 can of chicken broth to follow. then placed the chicken in the pan surrounding it with red potatoes(quartered), baby carrots, and half an onion (sliced), poured the remaining beer and both over it all. then i seasoned the chicken and vegetables with pepper, garlic powder, seasoned salt and zatarans. then i zested the orange on top of the chicken, poked holes in the orange then put it in the opening. i followed the baking instructions and it came out awesome, although the vegetables may need to cook a little longer(remove chicken and cover, cook veggies 15 mins at 450 for electric oven) its a must have at least twice a month in my household!

Kel
20

Kel

I make Roasted Chicken all the time and this recipe was boring and really had no taste. With the two temperture changes, and it being covered the first hr., it did come out moist. Moist is always good but, bland is not. For those who have not tried this yet,,,add some spices of your choice and I'm sure it would get a better rating.

Dave Bushman
16

Dave Bushman

I love chicken. Never tried a chicken recipe I didn't like, but I "loved" this one. All I added were 2 tsps. of minced fresh rosemary. 1 on the chicken and 1 on the vegi's.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 1063 cal
  • 53%
  • Fat
  • 62 g
  • 95%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 75.8 g
  • 152%
  • Cholesterol
  • 284 mg
  • 95%
  • Sodium
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

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Roasted Herb Chicken and Potatoes

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Roasted Vegetable Chicken