Sunday Supper: Beer Can Chicken
If you want to add more gluten free and dairy free recipes to your repertoire, Sunday Supper: Beer Can Chicken might be a recipe you should try. This recipe makes 4 servings with 1549 calories, 110g of protein, and 100g of fat each. For $5.1 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. It will be a hit at your Father's Day event. This recipe from Serious Eats has 129 fans. It works best as a main course, and is done in roughly 1 hour and 20 minutes. Head to the store and pick up olive oil, chicken, garlic, and a few other things to make it today. Overall, this recipe earns a tremendous spoonacular score of 95%. Sunday Chicken Supper, Chicken Tetrazzini #Sunday Supper, and Normandy Chicken: French Sunday Supper are very similar to this recipe.
Servings: 4
Ingredients:
1 16 ounce can of beer
1 5 pound chicken
7 cloves garlic
Kosher salt and cracked black pepper
Olive oil
4 large red skinned potatoes
1 bunch thyme, divided
Equipment:
oven
baking pan
Cooking instruction summary:
Procedures 1 Preheat oven to 425 [°]. Cut each potato into pieces 6 pieces and place in 9X13 inch baking dish. Add 6 cloves garlic and sprigs of thyme, drizzle with olive oil and toss with salt and pepper. 2 Rinse and dry chicken. Open beer and drink half, add extra garlic clove and a few sprigs of thyme to beer. Push potatoes to each end of baking dish and place open beer in center. Chop 1 teaspoon worth of thyme leaves. Drizzle chicken with olive oil and sprinkle with chopped thyme, salt and pepper. Carefully ease beer can into chicken cavity and sit in center of baking dish surrounded by potatoes. 3 Roast chicken until internal temperature reaches 160[°], about 90 minutes. Allow chicken to rest 10 minutes before carving and serve with potatoes and more beer.
Step by step:
1. 1
2. Preheat oven to 425 [°].
3. Cut each potato into pieces 6 pieces and place in 9X13 inch baking dish.
4. Add 6 cloves garlic and sprigs of thyme, drizzle with olive oil and toss with salt and pepper.
5. 2
6. Rinse and dry chicken. Open beer and drink half, add extra garlic clove and a few sprigs of thyme to beer. Push potatoes to each end of baking dish and place open beer in center. Chop 1 teaspoon worth of thyme leaves.
7. Drizzle chicken with olive oil and sprinkle with chopped thyme, salt and pepper. Carefully ease beer can into chicken cavity and sit in center of baking dish surrounded by potatoes.
8. 3
9. Roast chicken until internal temperature reaches 160[°], about 90 minutes. Allow chicken to rest 10 minutes before carving and serve with potatoes and more beer.
Nutrition Information:
covered percent of daily need
