Roasted Portuguese Beer Chicken Recipe

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.

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.

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.

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.