Beer-can chicken with and without the beer can
Cook up a delicious beer-can-like chicken, but without the beer can. Use this method to shave off 15 minutes of cooking time and get a perfect skin-crisped roast chicken every time.
- Prep Time: 5 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 5 minutes
- Yield: 2 chickens 1x
Ingredients
Scale
- 2 4 pound chickens, rinsed and patted dry
- 2–3 T olive oil
- 1 lemon, sliced in half
- Salt and pepper
Instructions
- Heat oven to 350 degrees. Dry your chickens and slip the beer can chicken holders up their cavities. Set on a roasting pan.
- Rub the chickens with olive oil. Squeeze a half lemon over each of the chickens. Generously salt and pepper the entire chicken.
- Make a foil lei by crumpling a length of aluminum foil and encircle the chickens. See the picture in the slider. This is really important because it keeps the grease from splattering all over the oven.
- Put the chickens in the oven and set timer for an hour. No need to baste. At an hour take the chicken out and pull gently on a leg. If it pulls a way easily and the juices run clear it is done.
- When done, remove the chickens from the oven and let stand for 10 minutes before carving. I like to carve the chicken right off the stand.