Here’s the ultimate way to show off while roasting a chicken! With just three ingredients, dinner just got a whole lot easier. Cooking a bird upright allows the rendered fat to drip away. The best way to cut up the cooked chicken is with kitchen shears. They’ll cut right through bones and meat giving you cleanly cut, perfect portions. Use whatever canned beer you have on hand, but know that the type of beer you use will impart flavor to the bird. Lagers are a typical choice, but wheat beer and pale ales are welcome choices too.
uncooked roasting chicken
4 Tbsp, or dry barbecue spice rub
Position rack in lower third of oven; heat oven to 375°F.
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.
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.