Drunken Chicken with Roasted Squash and rice

This made the house smell sooo good, very easy to prepare and leave to do other imperative things like spend time with your family in the backyard. I had the veggies and chicken prepped in 15 minutes, all that was left to do was allow it to cook and time putting the veggies in as well as starting the rice.  You could easily do two chickens at the same time to feed a larger crowd; I would extend the cooking time to allow for the addition of the extra chicken.  Enjoy and have a great Day!

 

Prep time: 10 minutes

Cook time: 1 hour 40 minutes

 

 

1 whole chicken (5 lb)

12 oz can of beer (I prefer lagers for this recipe)

1 tsp dried thyme

2 tsp garlic powder

Salt and pepper to taste

Italian Seasoning

 

Arrange the racks in your oven so that there is enough room for a whole chicken to be standing upright in a pan. Preheat your oven to 350 degrees.

 

Pour out 2 oz of the beer (approximately 2 sips, but who’s counting) and place the can upright in a 9×13 inch baking dish. Add the thyme to the beer (you may need to use a small funnel). Remove the giblets from the chicken and rinse the chicken under cold water. Using a clean kitchen towel pat the chicken dry, evenly sprinkle the chicken with the garlic powder, salt and pepper. Keep in mind a good amount of the salt and pepper will come off during the cooking process. I also added italian seasoning throughout the cavity of the chicken.

 

Place the chicken over the can, legs down. The chicken should be standing up. Bake in the oven for 1 ½ hours or until the internal temperature. Once cooked through, remove the chicken from the oven and let it rest for 10 minutes before removing it from the can (be careful there will still be very hot beer in the can). Carve and serve.

 

Insert the can and let the chicken rest on it.

Sprinkle liberally with the salt pepper and garlic

The chicken will brown and emit a mouth watering aroma (you have been warned)

Serve with roasted summer squash (Recipe follows) and brown rice

 

 

Roasted Summer Squash

 

 

 

1 ½ lbs yellow squash or zucchini squash cut into 1″ rings (Using a mandoline makes this fast and easy)

1 tbsp light olive oil

1 tsp dried dill

Salt and pepper to taste

I used garlic salt instead of salt itself

 

Thinly cut the squash into rounds (I recommend getting a mandolin as it saves so much time and produces an even slice every time)

Make sure to evenly coat the pieces before cooking.

Pre-heat oven to 350 degrees. Combine all of the ingredients and spread evenly on a baking sheet. Bake at 350 degrees for 12-15 minutes.

 

Very flavorsome for such an uncomplicated recipe!

 

 

This recipe is adapted from Zan Dail

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