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- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Wash the outside of the beer can thoroughly before opening. Pour about one quarter of the beer into a roasting tin. Place the beer can upright in the centre of the tin.
- Pat every part of the chicken completely dry with kitchen paper.
- In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chilli powder.
- Place the softened butter in another bowl. Add about one-third of the spice mix and stir together until well combined.
- Gently lift the skin of the chicken and rub the butter all over the breasts and the thighs, carefully pushing it up underneath the skin as far as it can go without tearing the skin.
- Thinly slice one lime and slide as many slices under the skin as can fit in one layer.
- Gently sit the chicken on top of the can of beer so that the beer can sits inside the cavity of the chicken and supports it upright.
- Rub the olive oil all over the outside of the chicken, then rub in the remaining spice mix.
- Cut the second lime in half and push it face down into the top cavity of the chicken (where the neck would be).
- Carefully transfer the chicken to the bottom half of the oven and roast for 1 hour and 20 minutes or until completely cooked throughout and the juices run clear.
- Remove from the oven and carefully wriggle the chicken off of the beer can. Place the chicken on a plate, tent loosely with foil and allow to rest for 20 minutes. Discard the beer can.
- When rested, divide the chicken between serving plates. Serve the chicken with chunky chips and coleslaw.
408kcals, 16.3g fat (5g saturated), 8g carbs, 3.1g sugars, 48.7g protein, 0.8g fibre, 0.33g sodium
The beer in the can evaporates while cooking, leading to a moist and flavoursome bird.