This is a recipe I make at least once a month, it gets put on the menu a lot. Tender and juicy chicken meat, topped with a crispy and tart skin. This is the second way my kids would eat bone in chicken.
Chicken on a bottle or a can is a famous recipe 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 poured 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 🙂
Here is a video showing you how to prepare this lovely easy chicken… Enjoy!!!
- 1 Whole chicken.
- 1.5 tsp salt.
- 1 tsp black pepper.
- 1 tsp sumac.
- 2 garlic cloves.
- 1 tsp ground cardamom.
- 1 Tbs olive oil.
- Juice of one lime.
- 1 Tbs dried thyme.
- 1/4 c olive oil.
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First mix the ingredients of the marinade and rub the whole chicken inside out.
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Marinade in the fridge for 3 hours minimum.
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Fill a glass bottle with water, place the bottle in an oven dish and pour about 2 cups of water in the dish.
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Place the chicken on top of the bottle leg side down and put in a 500F pre-heated oven for 15 minutes.
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Reduce heat to 350F, cover the chicken with foil and leave it there until almost done, about one hour.
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Unwrap the chicken brush with the sauce, then back into the oven for another 10-15 minutes.
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Serve hot with your choice of side dish.
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Enjoy
Good point about the positioning of the chicken being key! I wanted to make a beer can chicken again this summer, but I never got around to it. Since the weather is still wonderful, it may have to be on our weekend menu!
I love beer can chicken and the last time I used root beer. Your chicken is beautiful!
Beer can (or water bottle!) chicken is so good, isn’t it. Love the crispy skin! Haven’t made one of these in ages. We’ve still got warmish days, so I need to get on this. Thanks!
Never heard of a glass bottle instead of the can lol but why not. I do like your marinade so will give that a try. We do it only a few times a year on the bbq at the cottage.
This chicken looks super succulent… and the method of fill a bottle with water and place chicken on top may help to cook the chicken while keeping it moist.
We love this dish and most often here it is cooked on a beer can. I didn’t realise that you could cook it using a water bottle too! 😀
Love this Amira! I just realized that the water in the pan and bottle must help keep the chicken moist as well! Looks and sounds delicious!
Wow, this looks incredibly awesome. I could definitely do with it right now. I cn grab it right from the screen and gobble it up. lovely.