Beer Roasted Chicken

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1 Supreme Whole Chicken
225g red onions
1 whole head of garlic
1 bunch of fresh thyme
2 lemons
1 head of broccolini (fine)

For the rub

1 can of beer
¼ cup marinade sauce
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dry Robertson oregano


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Preheat the oven to 180 degrees.

Cut the red onions in half and then cut each half in thirds and place them in a large roasting pan. Cut the whole head of garlic in half, place one half in the tray and save the other half. Add the bunch of fresh thyme and the broccoli. Drizzle everything with olive oil, season with salt and pepper. Set aside.

Grab the chicken, give it a quick rinse in the sink, pat it dry, and place it on top of the seasoned onions. Cut the lemons in quarters and stuff them inside the chicken, stuff the other half of garlic and, if you want, add extra thyme. Tie up the chicken legs using kitchen twine. Tuck under the wings so they don’t burn.


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In a small bowl, combine all of the rub ingredients except for the beer. Open the beer and add about ¼ cup to the rub mix and save the rest. Pour the rub over the chicken and use a brush to glaze it all over. Season with extra salt and pepper. Pour the rest of the beer can around the chicken (on the veggies).


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Place a loose piece of foil on top of the chicken and roast in the oven for approx. 30 min. After this time, remove the foil and cook for an additional 15 min, until the skin starts to get crispy and golden brown. To test the chicken for done, cut the leg off and the juices should run clear with no blood. Take the chicken out of the oven, cover again with foil, and let it rest for 10 min.


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Cut the chicken while it’s warm and serve with some of the roasted veggies. Scoop the juice in the pan all over the cut chicken. Enjoy!


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