Beer Can Chicken & Roasted Red Potatoes

9:02:00 AM

Happy Friday! I am back with another famous dish from my husband. We had this meal last weekend with some friends and it was a big hit! This will be a good dish for the upcoming grilling season, as you can easily throw the chicken on the grill instead of cook it in the oven. Of course we had to pair it with roasted red potatoes! We love our carbs! 

If you do try this recipe, be sure to share it with me on Twitter (@natalyxoxoxo) or Instagram (@beautifullyelegantblog). If you don't already follow me on Twitter or Instagram you should. I post daily with fashion and food inspiration. 

Thank you for stopping by, xo. 

Roasted Red Potatoes

2 lbs red potatoes (cut them in half)
1 1/2 teaspoon season salt 
1-1 1/2 cup canola oil or olive oil 

Toss all together and cook in the oven at 375 degrees  until bottoms are golden 

Roasted Beer Can Chicken

1 gallon water
1/2 cup salt
1/4 cup brown sugar

Boil water, add salt, sugar and stir until dissolved. Remove pan from heat and let cool. Place chicken in a large container with brine mixture over top. Place in fridge for a minimum of 2 hours. {This will make sure the chicken is extra juicy}. When ready pour out liquid and pat dry. 

1 5 lb chicken
Season Rub 
1 Lime 
Olive Oil
1 Beer Can or Soda Can (we used Sprite and it turned out really good)

Next, take the chicken and rub butter up under skin. Place several lime slices under skin as well. Rub olive oil all over the outside of the chicken and follow up with your favorite season rub until completely coated. Place chicken on can in a sheet pan. Pour some water, beer or any liquid into the bottom of the pan, just to where the liquid touches the bottom of the chickens legs. Take rosemary and lime wedges and stuff the neck of the chicken. Finally sprinkle dill over the entire chicken. 

Put pan on the middle rack of the oven at 350 degrees for 1-1 1/2 hours. Always check with a thermometer. Outside should be golden a crisp when done.


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