Beer Can Chicken in the Oven

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

Dry Rub

1 tbsp smoked paprika

1 tsp brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

1/2 tsp dried thyme

Chicken

1 whole chicken (4-4.5 lbs)

2 tbsp olive oil

1 can (12 oz lager or light beer (drink or discard about 1/3 first)

1 tsp kosher salt (for inside the cavity)

Directions

Preheat your oven to 425F. Move the rack low enough to fit the upright chicken — check this before the oven heats up.

Pat the chicken completely dry inside and out with paper towels. This is non-negotiable for crispy skin.

Mix all dry rub ingredients in a small bowl. Drizzle olive oil over the chicken and massage the rub all over — under the skin on the breast if you can, and inside the cavity with just salt.

Drink or pour out about 1/3 of the beer. Place the can into your stand and set the assembly on a rimmed baking sheet or roasting pan.

Lower the chicken cavity down over the beer can so the bird sits upright, legs forward, using the stand and drumsticks as a tripod.

Roast at 425F for 60-75 minutes until the skin is deep amber and the thickest part of the thigh reads 165F on an instant-read thermometer.

Rest the whole setup for 10 minutes before lifting the chicken off the can with tongs and a folded paper towel. The can will be extremely hot.

Carve and serve immediately.

Nutrition

• Calories: 423 kcal