Happy Thursday! Spring is here and the whole family could not be more excited! Why you may ask? As that means we are just that much closer to lake season and a summer full of BBQ-everything! The past few weekends have involved some sort of list-making or organizing as we get lake ready, so to keep in the spirit what better way then a delicious beer-butt chicken! This is a staple almost every weekend when we are at the lake, so when I found some ideas online to replicate this in our oven, I knew we had to try it and it was so delicious I just HAD to share it! So here it is, a quick and easy, one pot (might be my favourite part), beer-butt chicken…
beer butt chicken
- whole chicken
- handful of baby potatoes
- 2-3 carrots, cut into large chunks
- 1/2 red onion, quartered
- 2-3 bell peppers, cut in large chunks
- 1 cup of broccoli, in large pieces
- 2 cloves of garlic, minced
- 1 can of Kokanee or your choice of beer
- Salt + Pepper
- 4-6 Slices of Bacon, optional
SPICES FOR CHICKEN RUB:
- 1 Tablespoon of Ground Mustard
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
- Salt + Pepper
- Preheat oven to 350º with rack in lowest position.
- Separate out about 1/2 of beer from can into separate cup and set aside.
- Wash + pat dry chicken and assemble on beer can, either using a Beer-Can Chicken holder or insert and prop with legs to hold chicken upright. Place in centre of baking dish.
- Mix together spices for chicken rub and apply to chicken.
- Optional Wrap chicken with bacon, using toothpicks to secure if needed.
- Arrange potatoes, onion, peppers, carrots, broccoli, garlic cloves in baking dish around chicken.
- Sprinkle with salt + pepper and drizzle with olive oil and 1/2 of the 1/2 beer set aside.
- Bake in oven for 60 minutes.
- Remove dish from oven, stir potatoes/veggies, top with remaining beer, and return to oven for additional 20-30 minutes.
- Scoop out the potatoes/veggies, carve the chicken, serve & enjoy!
Hope you like it as much as our family does!