Name: Slow Drunk Roasted Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Whole chicken - 1 (4 to 6 pound); Orange - 1 small; Olive oil, or as needed - 1 tablespoon; Salt and black pepper - 1 tablespoon; Potatoes, quartered - 5; Garlic, cloves peeled but left whole - 1 whole head; Baby carrots - 12; White onions, peeled and quartered - 5 small; Olive oil, or as needed - 1 tablespoon; Chicken bouillon - 1 cube; Boiling water - 1 cup; Lager beer (such as Foster's ®) - 1 (12 fluid ounce) bottle

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Drunk Roasted Chicken

1. Whole chicken - 1 (4 to 6 pound)

2. Orange - 1 small

3. Olive oil, or as needed - 1 tablespoon

4. Salt and black pepper - 1 tablespoon

5. Potatoes, quartered - 5

6. Garlic, cloves peeled but left whole - 1 whole head

7. Baby carrots - 12

8. White onions, peeled and quartered - 5 small

9. Olive oil, or as needed - 1 tablespoon

10. Chicken bouillon - 1 cube

11. Boiling water - 1 cup

12. Lager beer (such as Foster's ®) - 1 (12 fluid ounce) bottle

How to cook deliciously - Slow Drunk Roasted Chicken

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.

3. Stage

Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.

4. Stage

Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.