Roast Chicken with Beer

    Roast Chicken with Beer


    18 people made this

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

    Serves: 6 

    • 1 (2-3kg) whole chicken
    • 1 small orange
    • 1 tablespoon olive oil, or as needed
    • 1 pinch salt and black pepper, to taste
    • 5 potatoes, quartered
    • 1 whole head garlic, cloves peeled but left whole
    • 12 baby carrots
    • 5 small white onions, peeled and quartered
    • 1 tablespoon olive oil, or as needed
    • 1 chicken stock cube
    • 1 cup boiling water
    • 1 (375ml) stubbie lager-style beer (e.g. Cascade)

    Preparation:20min  ›  Cook:2hours25min  ›  Ready in:2hours45min 

    1. Preheat oven to 165 degrees C.
    2. Poke holes all over the orange with a fork and insert it into the cavity of the chicken. Place the chicken into a deep baking dish 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 then drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken stock cube in the water and pour into the pan with the beer. Cover the pan.
    3. Bake in the preheated oven for 1 hour. Remove 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 230 degrees C and bake the chicken until the skin is golden brown; about 30 minutes. Remove the pan from the oven and take the vegetables from around the chicken. Drain off the juices to make gravy, if desired, then cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

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