Oven Roast Chicken on a Can
Experience the ultimate combination of moist and flavorful with this Oven Roast Chicken on a Can recipe, a show-stopping centerpiece for any meal! By utilizing a can of beer or soda inserted into the cavity, this chicken roasts to perfection while steam infuses the meat with incredible moisture and subtle aromatics. A savory dry rub of paprika, garlic powder, and thyme brings a bold, herby crust, while fresh rosemary and a steamed lemon add an irresistible depth of flavor. This easy-to-follow recipe is perfect for a family dinner or an impressive gathering, delivering juicy, golden-brown chicken with minimal prep. Ready in under two hours, this roast chicken pairs beautifully with roasted vegetables or creamy mashed potatoes for a hearty and comforting feast. Perfect your Sunday dinner with this foolproof can-roasting method and a whole lot of flavor!
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 12 oz can beer (or soda)
- 1 fresh rosemary sprig
- 1 lemon
Instructions
Preheat your oven to 375°F (190°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Rub the chicken all over with olive oil, making sure to coat it evenly.
In a small bowl, combine salt, black pepper, garlic powder, paprika, and dried thyme. Rub the mixture all over the chicken, including under the skin as much as possible.
Open the can of beer (or soda) and pour out about a quarter of the liquid. Optionally, add 1-2 teaspoons of the dry rub mixture into the can for extra flavor.
Place the fresh rosemary sprig inside the can.
Sit the chicken upright on top of the can, ensuring the can is inserted into the cavity securely. The chicken should balance upright, using its legs and the can as a tripod.
Transfer the upright chicken and can combo to a roasting pan or cast-iron skillet to catch drippings.
Cut the lemon in half and insert one half into the top opening of the chicken cavity to seal in steam and flavor. (Reserve the other half for garnish or serving.)
Carefully place the pan in the preheated oven and roast the chicken for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carefully lifting it off the can. Use tongs and a sturdy spatula for support.
Carve the chicken and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
