Sunday Supper: Beer Can Chicken Recipe – a delicious recipe with red skinned potatoes, garlic, thyme, Olive oil, Kosher salt, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425 [u00b0]. Cut each potato into pieces 6 pieces and place in 9X13 inch baking dish. Add 6 cloves garlic and sprigs of thyme, drizzle with olive oil and toss with salt and pepper.
2
Rinse and dry chicken. Open beer and drink half, add extra garlic clove and a few sprigs of thyme to beer. Push potatoes to each end of baking dish and place open beer in center. Chop 1 teaspoon worth of thyme leaves. Drizzle chicken with olive oil and sprinkle with chopped thyme, salt and pepper. Carefully ease beer can into chicken cavity and sit in center of baking dish surrounded by potatoes.
3
Roast chicken until internal temperature reaches 160[u00b0], about 90 minutes. Allow chicken to rest 10 minutes before carving and serve with potatoes and more beer.
151
kcal
Calories
2
g
Fat
25
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large red skinned potatoes, 7 cloves garlic, 1 bunch thyme, divided, Olive oil, and more.
Yes, Sunday Supper: Beer Can Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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