Name: Roasted Beer Butt Lime Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Whole chicken - 1 (5 pound); Limes, halved - 1 ½; Garlic, minced - 1 clove; Salt - ¾ teaspoon; Ground black pepper - 1 ½ teaspoons; Dried rosemary - 1 ½ teaspoons; Beer - ½ (12 ounce) can; Red onion, peeled - ¼; Water - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Beer Butt Lime Chicken

1. Whole chicken - 1 (5 pound)

2. Limes, halved - 1 ½

3. Garlic, minced - 1 clove

4. Salt - ¾ teaspoon

5. Ground black pepper - 1 ½ teaspoons

6. Dried rosemary - 1 ½ teaspoons

7. Beer - ½ (12 ounce) can

8. Red onion, peeled - ¼

9. Water - 1 cup

How to cook deliciously - Roasted Beer Butt Lime Chicken

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.

2. Stage

Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.

3. Stage

Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.

4. Stage

Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.