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1
Adjust the racks in your oven to accomodate the upright chicken.
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2
Preheat your oven to 400degrees.
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3
Trim any excess fat off of the chicken and tuck the wings back.
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4
Center the opened can of beer in a 10-12 inch cast iron skillet.
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5
Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
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6
Rub with the olive oil.
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7
Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
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8
Sprinkle your seasoning of choice all over the chicken.
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9
Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
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10
Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
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11
Decrease temperature to 300 degrees.
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12
Roast an additional hour or so.
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13
Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
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14
Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
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15
Discard can.
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16
Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
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17
Pour the pan juices into a measuring cup, and skim off as much grease as possible.
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18
(I used a turkey baster to suck the fat off the top).
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19
Put the skillet over medium heat and add the flour, stirring a minute or so.
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20
Slowly whisk in the pan juices, plus additional water.
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21
Heat til bubbly and pour over carved chicken.
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22
Enjoy!
