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Beer roasted rosemary chicken recipe

Beer roasted rosemary chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken

This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favourite, and my kids can't get enough of it. Serve with a simple salad and rolls.

135 people made this

IngredientsServes: 6

  • 1 can of beer
  • 1 orange
  • 1 (1.25kg) whole chicken
  • 1 large onion, sliced
  • 4 sprigs fresh rosemary
  • 1 pinch seasoned salt, to taste
  • 450ml chicken stock
  • 4 red potatoes, sliced

MethodPrep:20min ›Cook:1hr30min ›Extra time:10min resting › Ready in:2hr

  1. Preheat oven to 180 C / Gas 4. Grease a baking dish. Pour out half the beer from the can, grease the can with cooking oil, and set it upright in the centre of the baking dish.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Lightly coat the outside of the chicken with oil, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken stock into the baking dish, and place the rest of the sliced onion and the potatoes into the stock.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Let the chicken rest for 10 minutes before slicing.

Watch how!

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Reviews & ratingsAverage global rating:(139)

Reviews in English (102)

by KARLOLINA

I wanted to rate this with 5 stars. It is a very good recipe, however, the one thing I would caution against is the use of the beer can. Due to many countries importing and exporting metals, and not knowing if lead could exist in the can, I would like to suggest using a container, which is oven safe for the beer. The labeling on the can could also carry toxins in the paint used to decorate or advertise. I have found small oven safe bowls for this purpose, and they do come in handy for other uses as well.-03 Jul 2010

by Debbie

AWESOME!!!!! This is the best chicken ever! You can get the stand for a couple of bucks at the local grocery. I was in a hurry this time and just cooked on a broiler pan in the oven and cooked veggies separately. Came out great. This is a huge hit every time I make it. With the left overs, I take the carcass and boil. Remove bones etc.. it makes a great soup with some added noodles and seasoning. This last time I froze the soup and when the weather cools down it will be an easy dinner to thaw and add some simple dumplings for a hearty Chicken and Dumplings dinner. This is a true winner and can easily be a 2 in 1 meal.-21 Jul 2009

by AdeB

I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead of oranges, it didn't really work. But the rest of the seasoning was amazing...especially if you use fresh rosemary with the onion slices. I also used poultry seasoning rubbed onto the greased chicken. The smell in the house drove us crazy, it was so good. I will definitely be using this recipe almost weekly.-01 Aug 2009


Beer Brined Roasted Rosemary Chicken Legs

We always do. We underestimate the beauty of simple food, and we miss it. The value of doing something really well. We over complicate a basic Mac N Cheese and it ends up a dried mess of pasta and $30 worth of inedible cheese. We buy a pork loin, cook it wrong, and it’s dry and tasteless. We try too hard, and miss the point.

Chicken can be that way. We grew up with bags of frozen chicken breasts thawing in the sink so we think that’s what chicken tastes like. We don’t connect the dots when we have incredible teriyaki glazed chicken thighs at the fair, or when we pick the dark meat during Thanksgiving, it takes us a while to realize that white meat, our default cut, sort of blows. Dark meat, that’s where the joy is.

There are a few recipes I make all the time, beer brined chicken is one. It’s a go-to, it’s a meet the parents meal, casual dinner party, easy sunday supper, type recipe. A brine will give you the juiciest chicken you can get, the dark meat will give you the flavor, a nice olive an herb rub will make it feel important. Even when it’s simple, it’s exceptional.

Plus the left over beer will help you relax and enjoy the evening, and help you stop over thinking every thing.


Recipe Summary

  • 2 small lemons (about 6 ounces)
  • 1 (4-pound) whole chicken, neck and giblets removed, chicken patted dry
  • ¼ cup extra-virgin olive oil, divided
  • 4 ½ teaspoons teaspoons kosher salt, divided
  • 1 ½ teaspoons teaspoons smoked paprika
  • 2 teaspoons black pepper, divided
  • 1 pound baby potatoes
  • 4 large shallots (about 8 ounces), halved lengthwise
  • 12 (4- to 6-inch) rosemary sprigs, divided
  • 1 (12- to 14-ounce) jar marinated artichoke hearts, drained, halved lengthwise if whole

Preheat oven to 450°F. Grate zest from lemons to measure 1 tablespoon. Slice grated lemons into thin rounds. Set zest and slices aside. Using poultry shears, cut along each side of chicken backbone, and remove reserve for stock, if desired. Flip chicken breast-side up press on breastbone to flatten chicken. Tuck wing tips under rub chicken all over with 2 tablespoons oil. Sprinkle all over with lemon zest, 1 tablespoon salt, smoked paprika, and 1 1/2 teaspoons pepper. Place chicken, skin side up, on a rimmed baking sheet lined with aluminum foil.

Place potatoes, shallots, lemon slices, 8 rosemary sprigs, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl toss to coat. Scatter potato mixture in an even layer around chicken on baking sheet.

Roast in preheated oven until a thermometer inserted in thickest portion of meat registers 140°F, 30 to 40 minutes. Scatter artichokes and remaining 4 rosemary sprigs around chicken. Return to oven roast at 450°F until potatoes are tender and a thermometer inserted in thickest portion of meat registers 155°F, 5 to 10 minutes. Remove from oven let rest 10 minutes. (Chicken temperature will continue to rise to 165°F.) Carve chicken. Toss vegetables with juices on baking sheet serve with chicken.


Easy Roasted Beer Can Chicken

cook time: 1 HOUR 20 MINUTES

total time: 1 HOUR 20 MINUTES

Delicious baked chicken with flavorful seasonings and a beer can for an extra yummy taste!

Ingredients

Seasoning Rub:

  • 1 teaspoon garlic
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon Tarragon
  • 1/2 teaspoon ground mustard
  • 1 teaspoon onion powder
  • 2 tablespoon Olive Oil
  • 1 whole chicken (about 5-6 pounds)
  • 1 can of beer

Directions

Preheat the oven to Roast at 425 degrees.

Clean chicken and remove insides. Pat chicken dry with paper towels.

Pour out 1/2 of beer and place chicken upright on top of beer can in a roasting pan.

Rub chicken with olive oil and spices. Pour a little of the beer in the roasting pan. Roast in the oven at 425 degrees for about an hour and 15 minutes until brown and internal temperature reaches 165 degrees.

This type of chicken is my family&rsquos favorite because of the amazingly flavorful and crispy outside skin. The beer really does add a unique flavor and makes for a wonderful &ldquosauce&rdquo. Leftovers are perfect the next day for chicken burritos or to serve with a salad.


Tips

  1. you can also use chicken parts and air fry them at 375 degrees for 18 minutes
  2. for best results use a full-bodied dark beer
  3. always use a meat thermometer when the chicken reaches 165 degrees it's cooked and safe to eat
  4. there are two recipes one with and without beer in this post
  5. keep all leftovers in the refrigerator


Beer Brined Roasted Rosemary Chicken Legs

We always do. We underestimate the beauty of simple food, and we miss it. The value of doing something really well. We over complicate a basic Mac N Cheese and it ends up a dried mess of pasta and $30 worth of inedible cheese. We buy a pork loin, cook it wrong, and it’s dry and tasteless. We try too hard, and miss the point.

Chicken can be that way. We grew up with bags of frozen chicken breasts thawing in the sink so we think that’s what chicken tastes like. We don’t connect the dots when we have incredible teriyaki glazed chicken thighs at the fair, or when we pick the dark meat during Thanksgiving, it takes us a while to realize that white meat, our default cut, sort of blows. Dark meat, that’s where the joy is.

There are a few recipes I make all the time, beer brined chicken is one. It’s a go-to, it’s a meet the parents meal, casual dinner party, easy sunday supper, type recipe. A brine will give you the juiciest chicken you can get, the dark meat will give you the flavor, a nice olive an herb rub will make it feel important. Even when it’s simple, it’s exceptional.

Plus the left over beer will help you relax and enjoy the evening, and help you stop over thinking every thing.


A salt crust keeps this bird absurdly tender and moist.

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Ingredients

  • 2 pounds chicken pieces
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/4 dry white wine
  • 3 tablespoons chopped fresh rosemary
  • 1 clove garlic (crushed and chopped)
  • 3/4 teaspoon salt (reduce to 1/4 teaspoon if using sodium-containing chicken)
  • 1/2 teaspoon ground black pepper
  • For the Garnish:
  • 6 small sprigs of fresh rosemary (optional)

Ingredients of Rosemary Chicken

  • 1 kilograms chicken breasts
  • 2 tablespoon rosemary
  • 3 tablespoon garlic
  • 2 tablespoon lemon juice
  • 2 tablespoon vegetable oil
  • black pepper as required
  • 1 tablespoon virgin olive oil
  • 3 tablespoon butter
  • 1/4 cup chicken broth
  • 1 tablespoon parsley
  • salt as required
  • rosemary leaves as required
  • 2 lemon slices

How to make Rosemary Chicken

Step 1 Wash and season the skinless chicken breasts

Wash the skinless chicken breasts and season them on both sides generously with salt and pepper. Put a large pan on medium-high heat, pour olive oil and sear both the sides for 3 to 5 minutes until golden brown.

Step 2 Preheat the oven and place the chicken in tray

Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish with vegetable oil and transfer the chicken into the tray.

Step 3 Make the dressing for chicken

Prepare a dressing made of rosemary, garlic, chicken broth, lemon juice and parsley. Cover the chicken with this mixture liberally.

Step 4 Bake the chicken for 25 minutes in a preheated oven

Bake the chicken for 25 minutes. This time may vary according to the thickness of your chicken breast. When done, scrape the sauce from the bottom of the chicken and spread over it. Sprinkle with more parsley and decorate with rosemary sprigs and lemon slices.


One Pot Roasted Rosemary Chicken with Fall Vegetables

This post may contain affiliate links. Read my disclosure policy.

It is officially Fall and all the fantastic delicious flavors are ushering in to greet us. Cinnamon and nutmeg have taken over desserts, Rosemary and sage are the spices of the holiday season and sweet potatoes and Brussels sprouts are taking over on the vegetable front. One thing that remains constant is the chicken, a flavor for all seasons and a perfect hero for our dish.

The chicken I am using in this dish is Foster Farms Simply Raised and I have to say I am pretty excited about it. Born and raised in California, Foster Farms has been the chicken I grew up eating. My mom has always been a huge supporter of local farmers, so each weekend we would go grocery shopping together to local markets who would bring fresh products in from their farms directly. I remember how she would comment that it was so fresh and it was more flavorful because of how close we were to the farm. I firmly believe that eating locally is not only a way to support your local farmers and the local economy, but I think having something in your meal that was picked or prepared less than 48 hours before is a sure fire way to have a more flavorful meal.

That is what Foster Farms strives for with their Foster Farms Simply Raised (without antibiotics). As a Californian I know that the chicken we are eating was raised in California and was given no antibiotics, fed an all vegetarian diet, delivered to the store in 48 hours or less and while I know this doesn’t impact the taste, I like knowing they’ve been around for over 75 years and the founding family’s grandson is in charge of the company.

So let’s get started on the meal! It is only 7 ingredients, but it won’t taste like it!

Preheat oven to 375 degrees. Season both sides of the chicken thighs with kosher salt and black pepper to taste. I used about ½ teaspoon of each. Add the rosemary to the side without the skin. Put the chicken skin side down in the skillet and cook on medium high for 5-7 minutes until a nice golden brown crust is formed. Turn the chicken and cook for an additional five minutes.

Remove the chicken from the pan and add the sweet potatoes, Brussels sprouts and garlic. Season to taste with more salt and pepper (I used about 1/4 teaspoon of each). Mix well using the rendered fat in the pan to coat the vegetables.
Nestle the chicken back into the pan amongst the vegetables. If you would like you can add some additional rosemary to the skillet before you put it in the oven, but it is a strong herb and it goes a long way. Cook in the oven for 35-40 minutes.


Watch the video: Κοτόπουλο στο φούρνο όρθιο με μπύρα. (June 2022).


Comments:

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  3. Glaedwine

    It doesn't quite come close to me. Can the variants still exist?

  4. Linn

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