Roasted chicken on a bottle, this is what you know as beer can chicken but without actually using beer. This chicken recipe is so tender and moist with crispy delicious skin.

A super easy chicken recipe that I make at least once a month. Roasting chicken on a can or a bottle is am amazing brilliant way to roast a whole chicken. This can be done on the grill or in the oven.

What you will need

How to cook chicken on a can

mix the ingredients of the marinade and rub the whole chicken inside out. Marinade in the fridge for 3 hours minimum.
Fill a glass bottle with water, place the bottle in an oven dish and pour about 2 cups of water in the dish.
Place the chicken on top of the bottle leg side down and put in a 500F pre-heated oven for 15 minute
Reduce heat to 350F, cover the chicken with foil and leave it there until almost done, about one hour.
Unwrap the chicken brush with the sauce, then back into the oven for another 10-15 minutes.

Tips:

You can use a can instead of a glass bottle, other suggested using a bundt pan and placing it in a larger sheet pan.
You can fill the bottle/can with whatever I have noticed a very slight difference. Here are some suggestions that you can do aside from beer: chicken stock, cider, equal parts lemon and water or cranberry and white grape juice.
Some people also throw some garlic cloves in the can.
Feel free to play with the chicken rub.

Roasted chicken on a can

Chicken on a bottle or a can is a famous roasting method and probably you've heard of it many times before. What I've heard and noticed is that, it really does not matter what is inside the can or the glass bottle, weather you pour in water, beer, stock, herbs... it is the idea of putting the chicken in this way that really matters.

Placing a chicken vertically -not lying on its back as usual- makes the juices drip in the pan under it , hence allowing the skin to be crispy all over. Also, this way allows the breast to be closer to the source of heat as it takes longer to cook , leaving you with a tender , evenly cooked bird.

Marinade the chicken with whatever you like here I've marinated it with some garlic, cardamoms, sumac, salt and freshly ground black pepper. When it was almost done I brushed it with a more tart combination yielding a very tender meat with a nice golden crispy and tart skin.

This chicken is perfect for the cold fall weather as it will make your home warmer and fill the hungry tummies 🙂

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