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Cider Beer Roast Chicken

Ingredients

  • 1 whole chicken 5-6lbs
  • 1 bottle cider beer I like to use Angry Orchard
  • 1 tablespoons kosher salt
  • 1 tablespoons freshly ground pepper
  • 1 tablespoons fresh rosemary chopped
  • Zest from 1 lemon
  • Olive oil
  • 1 ½ - 2 cups vegetables carrots, butternut squash, onions

Instructions

  1. Preheat oven to 425F. Pour beer into the infuser/cylinder of the roasting dish.
  2. To prep the chicken: Remove the innards and wash the chicken inside and out. Pat the chicken dry with a paper towel. In a small bowl, add the salt, pepper, rosemary, lemon zest and stir to combine. Add extra salt and pepper to the cavity. Rub the spice mix over whole chicken and under the skin being careful not to break the skin. Sit the chicken down onto the infuser. Brush the chicken with olive oil. Add the vegetables to the bottom of the dish. Bake for 1 ½ hours or until the juices run clear when you run a knife between the leg and the thigh. The internal temperature should read between 170-180F.
  3. Remove the chicken from the oven, wrap with tin foil, and let rest for 15-20 minutes. Remove the chicken from the infuser, transfer to a cutting board, and carve.