Ingredients and Weight:
- 1 whole chicken (3-4 pounds)
- 1 (12-ounce) can of beer
- 2 limes, halved
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Remove chicken from the refrigerator 30 minutes prior to cooking.
- Remove neck and gizzards from the chicken.
- Rinse the chicken inside and out and pat dry.
- Open the can of beer and remove about 1 cup of the beer, leaving about 1 inch of beer in the bottom of the can.
- Place half of the limes on the bottom of the can.
- Season the inside of the chicken with salt, pepper, oregano, and olive oil. Place the remaining lime halves inside the cavity.
- Place the chicken upright on the can of beer.
- Roast for 1 hour 15 minutes, or until cooked through. An internal temperature of 165°F (74°C) is safe to eat.
- Let the chicken rest for 10 minutes before carving.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Protein: 40 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Roasted chicken with a moist and juicy interior, enhanced by the flavor of beer and lime.
- Crispy skin that absorbs the fragrant herbs used in the seasoning.
- Can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, or rice.
User Comments:
- "This chicken was incredibly delicious, with a perfect blend of flavors. The beer and lime gave it a unique twist." - Emily
- "I love how easy this recipe was to make, and the chicken turned out perfectly roasted and moist." - John
- "I highly recommend this recipe for anyone looking for a flavorful and festive whole chicken dish." - Jessica
Special Precautions and Tips:
- Be careful not to overfill the can of beer, as it may boil over during roasting.
- If you do not have a can of beer, you can use an empty 12-ounce glass bottle instead.
- To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
- Let the chicken rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful meat.
