Can in the Rear Roast Chicken

1. 1

   Brine chicken (see my poultry brine recipe.)

2. 2

   Rinse chicken and pat dry.

3. 3

   Make sure to remove chicken insides!

4. 4

   Wash and rinse your can.

5. 5

   I find a 16oz works best and carefully enlarge the opening

6. 6

   Chop lemon, onion into pieces that will fit in can.

7. 7

   Crush garlic and add to can.

8. 8

   Add water to fill can 3/4 full and place in baking dish

9. 9

   Place chicken on top of can with legs down.

10. 10

    This will support chicken while cooking and ingredients will infuse flavor.

11. 11

    Brush bird with melted butter or olive oil.

12. 12

    I don't add any other seasonings because if you brine first you don't need to.

13. 13

    If you didn't brine (which I highly suggest brining) you would want to season with salt, pepper ect.

14. 14

    Bake for 35-40 min; remove and baste again.

15. 15

    Return to oven and bake another 35-40min or until meat therm reaches 165

16. 16

    If roasting veggies add them before you put the bird in for the second time.

17. 17

    Remove from oven and carefully remove can and place bird on serving plate.

18. 18

    Cover loosely with foil and let rest 10-15min before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.