1

Position rack in lower third of oven; heat oven to 375°F.

2

Massage chicken inside and out with spice rub. Stand can of beer open-side up in a large roasting pan; slip chicken’s large opening over beer can so that combination of beer can and chicken legs holds chicken up in roasting pan.

3

Roast for 1 1/2 hours, or until cooked through (an instant-read meat thermometer inserted into thickest part of thigh without touching bone should register 165°F). Cool for 5 minutes, then remove from beer can. Cut down on either side of spine through large opening, thereby removing bone. Then slice remaining chicken into four pieces; two with a thigh and leg each and two with half a breast and a wing each.

4

Serving size: 1 quarter of the chicken