- 1/4 cup of extra virgin olive oil
- 1/4 cup minced garlic. I use Goya brand in the jar.
- 2 tablespoons of Cavender Green seasoning
- 2 tablespoons of chicken rub, I use szegeo
- 1 tablespoon of dried oregano, parsley flakes
- 2 tablespoons each of Hungarian paprika, ground cumin, cayenne pepper and black pepper
- 1 tablespoon of fine kosher salt or Himalayan salt
- 2-3 sprigs of fresh rosemary finely chopped
- 2 ( 12 oz.) cans of any light beer
- 1 3 1/2 -5 lb. of whole chicken
- 6 green onions chopped
- 5 green onions green parts removed
Directions to prepare the chicken:
Super simple and quick!
- Preheat over to 375 degrees.
- To create the rub, combine all the ingredients from 2-7 into a small mixing bowl stir well and set aside.
- Take on can of the beer and pour beer into the circular cavity of the ceramic holder, make sure to pour slowly and get it filled. Pour the remaining beer into the holder.
- Rinse the chicken in cold water, get rid of the giblets and all those interesting loose parts in the cavity of the chicken. Pat dry completely and then rub the chicken with the olive oil.
- Place the chicken over the circular cavity with the breast of the chicken facing you. Using a sharp knife, gently cut slits just on each side of the chicken and tuck the tip of the wings under the slits.
- Take the rub, and spread all over the chicken. Take the chopped onions and gently pat them onto the seasoned chicken.
- Insert the 5 green onions into the top cavity of the chicken.
- Allow the chicken to cook for about 45 minutes, and then add 1/2 of the next can of beer over the chicken and in the ceramic bowl. I prefer to pull the ceramic bowl out of the oven and do this. Continue to cook for another half and hour. Reduce oven temperature to 350 degrees.
- Pour remaining beer into the ceramic bowl and over chicken, continue to cook for approximately half an hour ( cooking time will depend on your oven). At this point I prefer to cover with foil, to keep moisture in.
- Remove chicken from oven, keeping it in the ceramic bowl and allow to come to a rest for about 10-15 minutes before removing to carve.
Serve with roasted vegetables such as potatoes, onions, peppers, zucchini, and cherry tomatoes.