By Eddy − On Tuesday, October 31, 2023, 5 months ago in Chicken Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 2706

Roasted Portuguese Beer Chicken Recipe


This roasted Portuguese beer chicken recipe is a flavorful dish blending Portugal's culinary essence with tender poultry.
 Roasted Portuguese Beer Chicken Recipe


Preparation time 20 min
Cooking Time1 h 15 min
Ready In1 h 35 min
Level of DifficultyEasy
Servings4

Ingredients

1 whole chicken (about 3-4 lbs or 1.5-2 kg)1 can (about 12 oz or 350 ml) of Portuguese beer (like Super Bock or Sagres, but any lager will do if you can4 cloves garlic, minced2 tbsp smoked paprika (or regular paprika if you don2 tsp dried oregano2 tsp dried rosemary1 lemon, zested and juiced3 tbsp olive oilSalt and pepper, to tasteFresh parsley or coriander for garnish
1 whole chicken (about 3-4 lbs or 1.5-2 kg)1 can (about 12 oz or 350 ml) of Portuguese beer (like Super Bock or Sagres, but any lager will do if you can4 cloves garlic, minced2 tbsp smoked paprika (or regular paprika if you don2 tsp dried oregano2 tsp dried rosemary1 lemon, zested and juiced3 tbsp olive oilSalt and pepper, to tasteFresh parsley or coriander for garnish
Get Portuguese ingredients

Instructions

  1. Marinate the Chicken:

    • In a large bowl, combine the minced garlic, paprika, oregano, rosemary, lemon zest, lemon juice, olive oil, salt, and pepper to make a marinade.
    • Rub the marinade all over the chicken, ensuring to get some under the skin and inside the cavity. If possible, let the chicken marinate for at least 2 hours, preferably overnight, in the refrigerator.
  2. Prepare for Roasting:

    • Preheat your oven to 375°F (190°C).
    • Remove the chicken from the fridge and let it come to room temperature for about 30 minutes before roasting. This helps the chicken roast more evenly.
    • Open the can of beer and pour out (or drink!) about half of it. Place the chicken cavity over the beer can, so it sits upright, using the can as a stand.
  3. Roast the Chicken:

    • Place the chicken (with the beer can) on a roasting tray. This setup allows the beer to steam the chicken from the inside, keeping it moist.
    • Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. If you find that the skin is browning too quickly, cover the chicken with aluminum foil.
    • Every 20 minutes, baste the chicken with its own juices from the tray.
  4. Rest and Serve:

    • Once done, carefully remove the chicken from the beer can (be cautious as the can and beer will be hot).
    • Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute.
    • Garnish with fresh parsley or coriander and serve with your favorite sides.

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