This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.

  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.

  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.

  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Cook's Note

You can add to the seasonings or change the amounts to your liking. Just make sure to cover the entire chicken. These are the seasonings my family likes best.

Editor's Note

The nutrition data for this recipe includes the full amount of the beer and spice rub ingredients. The actual amount of these ingredients consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

564 calories; 26 g total fat; 145 mg cholesterol; 3276 mg sodium. 20 g carbohydrates; 49.3 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2011
I have been making this for a long time now the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt cajun and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER! Read More
(139)

Most helpful critical review

Rating: 3 stars
10/04/2010
The chicken was great - we loved the seasonings however this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook. Read More
(156)
133 Ratings
  • 5 star values: 86
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/08/2011
I have been making this for a long time now the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt cajun and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER! Read More
(139)
Rating: 3 stars
10/04/2010
The chicken was great - we loved the seasonings however this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook. Read More
(156)
Rating: 5 stars
03/08/2011
I have been making this for a long time now the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt cajun and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER! Read More
(139)
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Rating: 4 stars
06/28/2010
The blend of seasoning was very good. However the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven but will try sometime on the grill also. Will be using the carcass for making stock. Read More
(124)
Rating: 5 stars
10/28/2011
Gread Recipe but I changed it a little. I drank the beer rinsed the can and used wine in the can instead. Worked out great!!! Read More
(82)
Rating: 4 stars
11/28/2011
Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too. Read More
(32)
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Rating: 5 stars
03/04/2012
This is a good recipe... I mixed it up a little. I put rosemary in the beer and a couple sprigs under the chicken skin. I rubbed the chix with olive oil and then the seasoning. I stuffed the top with garlic and then I tented the chicken as it was baking. I took the foil off for the last 20 minutes. Moist and Favorful! Read More
(30)
Rating: 5 stars
11/22/2010
i made this last night for my parents it was a hit needless to say there was nothing left on the bone and every one ranted on how good it was it was the most tenderest and juicy chicken we have ever had i have to say that i didn't follow the recipe all the way but that was only because i didn't have any onion powder but the flavor was all there i will deffinatly make this again my father said he could eat it every night ps it did take a little longer to bake than it says on the recipe Read More
(29)
Rating: 5 stars
06/03/2012
I have always cooked this type of chicken but we have always used a soda can and added chicken broth to the can about 3/4 of the way full and always lined a pie pan with tinfoil bake 400f for 2hrs turns out great every time. Remember to be very careful removing the can I use a butter knife and push down while my husband holds the chicken. also a trick is to use a tooth pick and seal the neck with the skin to hold in the moisture. Read More
(28)
Rating: 5 stars
03/07/2011
Try with Bud Lime beer for a unique taste. Read More
(22)