Chicken Roasted With Beer

By / Food / March 14th, 2013 / 2

Another recipe using beer, this time a slightly more sophisticated version of “beer-can chicken” utilizing spices you already have in the cupboard. For optimum flavour, seek out organic, free-range chicken for this dish. Don’t try to make gravy with the pan drippings; it will be too salty. Instead, serve the chicken with a side of warmed purchased barbecue sauce.

Chicken Roasted With Beer

Rating: 51

Serves: 4

Beer and plenty of it, or for those who prefer win


  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp sugar
  • 1 tbsp celery salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • Pinch cayenne pepper, or more to taste
  • 1 whole chicken, about 3 1/2 lb
  • 2 bottles or cans lager


  1. Heat oven to 400 F.
  2. Coat roasting pan with cooking spray.
  3. Rinse chicken and pat dry.
  4. In small bowl, mix paprika, sugar, celery salt, onion and garlic powders, and black and cayenne peppers.
  5. Rub spice mixture all over and inside chicken. Place chicken in roasting pan. Pour 1/3 can beer in pan.
  6. Roast chicken, uncovered, 30 minutes. Add 1/3 can beer to pan, pouring beer over chicken. Roast another 60 minutes, adding beer as needed. You will use 2 cans of beer. Chicken is done when leg pulls away easily from chicken and juices run clear.
  7. Let chicken stand for 10 minutes before carving. Slice and serve with barbecue sauce.

Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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