1whole chickenreal dudes ofcourse buy a good organicly animal friendly raised chicken who had a decent live. That is a bit more expensive but if you can afford it you will find that the taste is so much better!
1sixpack of beer
For the marinade to rub the chicken in:
2tbspof olive oil
1tbspof beer
2twigs of thyme
2twigs of rosemary
1cloveof garlic
1/2tbspof salt
1/2tbspof pepper
For the dry rub:
1/2tbsppaprika powder
1/3tbspsmoked paprika
1/2tbspblack pepper
1/2tbspsalt
1tbspbrown sugar
1/2tbspfennel seeds
1/2tbspcoriander seeds
Instructions
Preheat the oven to 200 C. Make sure you remove any extra trays you have in the oven as the chicken needs to stand upright. You're gonna need some space.
Open 1 can of beer and pour about 4/5 of the contents into a glass. Put the glass in the fridge and let the rest of the beer come to room temperature.
Mix the oliveoil in a large bowl with the thyme, garlic and the rosemary which you have all chopped finely. Add a big tbsp of beer (from the fridge) to it and some salt and pepper. Rub the chicken with this oil mixture. Also make sure you rub it under the less obvious places (under the wings and such)
Ground in a pestle and mortar your fennel and coriander seeds together with some salt and add the pepper, sugar and the paprika-types. Mix it well and rub the oiled chicken with your spice mix. Wash your hands, get the beer from the fridge and drink this while you let the oven get to temperature
As soon as the oven has reached the right temperature put the can of beer into the chicken's behind and put the whole thing standing up on a flat ovendish. When you have a meat thermometer put that into the thickest part of the thigh and put the chicken standing up into the oven. The reason why you poured most of the beer out of the can is that the beer is now only inside the bottom part of the tin, where the chicken itself is not hanging over it. The beer will now get to the right temperature much quicker and might have some sort of steaming function.
The meat needs to be at 75 C before you take it out of the oven. If you want a crispy skin leave the oven at 200 C the whole time Prefer to have juicy chicken but not so crispy skin? Turn the heat down half way to about 100 C and let it cook slower. The chicken will need at least an hour in the oven, so you have more than enough time to drink one of the other beers from your sixpack.
Once the chicken is cooked let it rest for at least 10 minutes before serving. Be careful when taking it out of the oven as both the fat and the hot beer can cause serious burn wounds. Serve the chicken with roughly chopped and roasted veggies and the rest of the sixpack of beer.