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Home » Chicken Recipes

Oven-roasted chicken on a bottle/can

Published: Oct 20, 2015 · Modified: Mar 14, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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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.


A close up of a plate of food, with Chicken and lettuce

What you will need

Beer can chicken ingredients

How to cook chicken on a can

steps for making chicken on a bottle
  • 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.
A close up of a plate of food, with Chicken and lettuce

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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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Roasted chicken leg on a bed of lettuce.

Roasted chicken on a bottle/can.

A tasty way to roast chicken in the oven. Tender chicken with crispy golden skin is all what you need for an amazing weeknight dinner.
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Marinate for: 3 hours hours
Servings: 6
Calories: 586.2kcal
Author: Amira

Ingredients

  • 1 Whole chicken.

For the marinade

  • 2 teaspoon salt.
  • 1 teaspoon black pepper.
  • 2 teaspoons sumac.
  • 2 garlic cloves.
  • ½ teaspoon ground cardamom.
  • 2 Tablespoon olive oil.

Brushing sauce

  • Juice of one lime.
  • 1 Tablespoon Paprika.
  • 2 Tablespoons olive oil.

Instructions

  • First 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 minutes.
  • 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.
  • Serve hot with your choice of side dish.

Notes

Please check the nutrition disclaimer policy.
Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

Calories: 586.2kcal | Carbohydrates: 1.1g | Protein: 94.1g | Fat: 20.3g | Saturated Fat: 4.4g | Monounsaturated Fat: 6.7g | Sodium: 320.3mg | Potassium: 46.2mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 12.1IU | Vitamin C: 5.6mg | Calcium: 0.6mg | Iron: 1.7mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Fareeha

    November 14, 2015 at 10:55 pm

    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.

    Reply
  2. Henna

    November 09, 2015 at 7:51 am

    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!

    Reply
  3. Lorraine @ Not Quite Nigella

    October 21, 2015 at 8:58 pm

    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! 😀

    Reply
  4. Denise Browning@From Brazil To You

    October 21, 2015 at 4:09 pm

    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.

    Reply
  5. Evelyne@cheapethniceatz

    October 21, 2015 at 11:11 am

    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.

    Reply
  6. John/Kitchen Riffs

    October 21, 2015 at 9:59 am

    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!

    Reply
  7. Maureen | Orgasmic Chef

    October 21, 2015 at 2:18 am

    I love beer can chicken and the last time I used root beer. Your chicken is beautiful!

    Reply
  8. Liz

    October 20, 2015 at 7:49 pm

    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!

    Reply

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