This Beer Can Roasted Chicken with Wine, Lemon and Fresh Herbs is moist and tender. The lemon and herbs infuse their flavor into the chicken and it is so delicious!

Moist and tender and full of good flavor!

Last month when I was shopping I saw this crazy looking wire rack among the BBQ display.  That looked like an interesting and a fun way to fix a roasted chicken.

The accompanying directions said to use a can of beer or a can of soda pop inside the wire rack. I wanted to use the beer can but not the beer. My plan was to fill the empty can with white wine. Beer is not my thing and rather than dump it down the sink I had to coerce Don into drinking the entire beer. Imagine that!

Can I roast this beer can roasted chicken with wine, lemon and fresh herbs in the oven?

Yes, you can use either the oven or the BBQ grill for this roast chicken. The grill sounded like a nice idea but it is still a little cool here in Washington for outdoor BBQ-ing. So we selected the oven .

When the chicken was ready for the oven it was standing straight up in the air. It looked almost obscene. I have heard the term “naked as a jay bird” so I guess this is “naked as a chicken.” 

It is definitely not your typical-looking roast chicken. It would have been a fun project to do with my 13-year old granddaughter.

This beer can roast chicken was moist and tender. Flavors of the wine and herbs were infused into the chicken meat. Also, there was just enough drippings in the dish and wine left in the can to flavor  a side dish of wild rice pilaf.

The naked bird!

How to Prepare A BEER CAN ROASTED CHICKEN WITH WINE, LEMON AND FRESH HERBS

• Remove the upper and middle racks from the oven. Leave only the bottom rack in the oven
• Preheat the oven to 425°F
• Remove the chicken giblets from the inside of the chicken and reserve for another use.
• Rinse the chicken inside and outside, pat the outside with paper towels to dry it well.
• Sprinkle part of the salt inside of the cavity and lightly stuff the thyme inside.
• Pour enough wine into a clean, empty beer can it to fill it one-half to two-thirds full.
• Insert the beer can into the roasting rack.
• Ease the cavity opening of the chicken down over the beer can.
• Adjust the chicken so it is sitting on the can straight.
• Insert as many of the lemon quarters as necessary to plug the neck cavity.
• Brush the entire outside of the bird with oil.
• Sprinkle salt and snipped rosemary on the outside of the chicken.
• Place the chicken and rack in a pie dish or pan and add 1-1/2 cups of white wine into the pie dish.
• Set the pie dish on a baking sheet and transfer to the whole apparatus to the oven.
• Roast for 1-1/2 hours or until an instant read thermometer reads 165°F.
• Remove the baking sheet and chicken from the oven, tent it with foil and let it rest for 10 minutes.

Beer Can Roasted Chicken with Wine, Lemon and Herbs

Roasting Tip:

The top of the chicken will be near the upper heating element and will brown first. When the chicken has roasted 45 minutes, carefully transfer the chicken from the oven. Use foil to cover the top part of the chicken as far down as the wings. Return the chicken to the oven to finish the roasting process.

Beer Can Roasted Chicken with Wine, Lemon and Herbs

Yes, this was a fun chicken roasting project!

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Pot Roasted Herb Chicken

Roasted Honey-Dijon Chicken

Roast Chicken and Freekeh Stuffing

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Yield: 6 servings

Beer Can Roasted Chicken with Wine, Lemon and Fresh Herbs

Print

Moist and tender roasted chicken flavored with white wine, lemon and fresh herbs.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 1 roasting chicken, 5 to 6 pounds
• 1-2 teaspoons Kosher salt
• 4 tablespoons olive oil
• 1 large bunch of fresh thyme
• 1 beer or soda can
• 1 stainless steel beer can roasting rack
• 2 cups white wine
• 1 lemon, cut into quarters
• 6 sprigs of fresh rosemary

Instructions

1. Preheat the oven to 425°F
2. Remove the chicken giblets and any globs of fat from around the cavity and discard them or reserve for another use. Rinse the chicken inside and outside, pat the outside with paper towels to dry it well. Sprinkle part of the salt inside of the main cavity and lightly stuff the thyme inside.
3. Using a clean, empty beer can, pour enough wine into it to fill it one-half to two-thirds full. Insert the beer can into the roasting rack and ease the cavity opening of the chicken down over the can. Adjust the chicken so it is sitting on the can straight. Insert as many of the lemon quarters as necessary to plug the neck cavity. Brush the entire outside of the bird with oil.
4. Sprinkle salt and snipped rosemary on the outside of the chicken. I just tipped and turned the rack and sprinkled it, being careful to not tip so much that the wine begins to pour from the can.
5. Place the chicken and rack in a pie dish, add one and one-half cups of wine in the pie dish and set the pie dish on a baking sheet. Place in the oven and roast for 1-1/2 hours. Remove the baking sheet and chicken from the oven, tent it with foil and let it rest for 10 minutes.
6. After the chicken has rested and is cool enough to handle carefully twist the chicken to loosen it from the can and lift the chicken off of the rack and onto a serving platter. Carve, serve and enjoy!

Notes

Place the baking sheet with the chicken on the lowest rack of the oven. The top of the chicken will be near the upper heating coils and will brown first. When the chicken has roasted 45 minutes, carefully transfer the chicken from the oven and use foil to make a hat to cover the top part of the chicken as far down as the wings. Return the chicken to the oven to finish the roasting process.