Baked Beer Can Chicken

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a small bowl, thoroughly combine the garlic powder, seasoned salt, onion powder, dried oregano, salt, and pepper. Set aside this aromatic spice blend. (2 minutes)

Recipe View Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Carefully place the open beer can upright in the center of the dish. (3 minutes)

Recipe View Rinse the chicken under cold running water. Remove and discard the giblets and neck. Pat the chicken completely dry with paper towels – this is crucial for crispy skin. (5 minutes)

Recipe View Gently fit the whole chicken over the open beer can, ensuring the legs are positioned on the bottom for stability. (2 minutes)

Recipe View With the chicken breasts facing you, use a paring knife to make a small slit on each side of the breast. Tuck the tip of each wing into the slit. This helps the wings cook evenly and prevents them from burning. (3 minutes)

Recipe View Generously rub the reserved seasoning mixture over the entire chicken, ensuring every part is coated. (5 minutes)

Recipe View Evenly pat the sliced green onions onto the seasoned chicken; don't worry if some fall off. Press the green onion halves into the top cavity of the chicken. Open the second beer can and pour 1/2 of it into the pan around the chicken. Reserve the remaining beer for basting during baking. (7 minutes)

Recipe View Bake in the preheated oven for 45 minutes. (45 minutes)

Recipe View Pour the remaining beer from the reserved can into the pan under the chicken. Continue baking until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork, approximately 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). (30 minutes)

Recipe View Carefully remove the chicken from the oven and discard the beer can. Tent the chicken loosely with a doubled sheet of aluminum foil. (2 minutes)

Recipe View Allow the chicken to rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)