Serves 8
105 min
Drunken Chicken
Recipe GLPR0be75eea71ad13
A Southern-style roasted chicken infused with beer and aromatic spices. Two whole chickens are seasoned generously with salt, pepper, and garlic powder, then roasted while a beer-based marinade flavors the meat from the inside out. Fresh rosemary sprigs add herbal notes to this juicy, flavorful main course that serves eight.
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Ingredients
1 cup salt
¼ cup black pepper
¼ cup garlic powder
2 whole chickens
2 can beer
2 sprig fresh rosemary sprigs
Directions
Preheat the oven to 350°F. Pat the chickens dry with paper towels and place them on a roasting pan.
In a small bowl, combine the salt, black pepper, and garlic powder, mixing until evenly distributed.
Rub the seasoning mixture generously all over both chickens, inside and out, ensuring even coverage.
Place one rosemary sprig inside the cavity of each chicken.
Open both cans of beer and pour them into the bottom of the roasting pan around the chickens (not over them).
Roast the chickens uncovered for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F.
Remove the chickens from the oven and let them rest for 5 to 10 minutes before carving. Serve with the pan drippings if desired.
