This roasted beer chicken with potatoes is so easy to make. Juicy, succulent and crispy – perfect for dinner, lunch or any other occasion. You only need a whole chicken, white potatoes, a glass of beer and seasoning. If you what organic chicken, then get one from your local farmer’s shop, as I did. However, you can always purchase one from any supermarket. Regarding the beer, I used Heineken as it’s what I had at home, but you can go for any other brand.Â
Must try recipe:Â Caribbean Chicken With Rice And Peas
The Recipe
Cut the whole chicken into 8 pieces – 4 breast pieces, 2 thighs with drumsticks and 2 wings. I reserved the backbone and neck for chicken stock. In a small bowl mix the salt, black pepper, sweet paprika and dry thyme together. Season all 8 chicken pieces and leave aside.
Put the backbone and neck in a saucepan, add 2-3 cups of water, salt and black pepper and bring to boil for 10 mins. Set aside for later.
In the meantime, scrub, peel and halve the potatoes, quartering any larger ones. Toss in a large roasting tray (I used Circulon non stick) and drizzle over 3 tablespoons of extra virgin olive oil. Add salt to taste. Pour 150 ml beer and 2 cups from the chicken stock over the potatoes.
Preheat the oven to 180°C ~ 356°F. Place the seasoned chicken pieces on the top of the potatoes, sprinkle some dry thyme and roast for 50 minutes to an hour or until the chicken and the potatoes are cooked through. Occasionally spoon some juice from the tray over the chicken. Once cooked, remove from oven and serve while hot.
You can serve this delicious roasted beer chicken with potatoes with some fresh parsley on the top or just as it is.
“Food brings people together on many different levels. It’s the nourishment of the soul and body. It’s truly love.”Â
Giada De Laurentiis
Roasted Beer Chicken With Potatoes
Ingredients
- 1 Whole organic chicken
- 5 White potatoes large
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Sweet paprika
- 1 tbsp Dry thyme
- 150 ml Beer I used Heineken
- 2 cups Chicken stock
- 3 tbsp Extra virgin olive oil
Instructions
- Cut the whole chicken into 8 pieces – 4 breast pieces, 2 thighs with drumsticks and 2 wings. I reserved the backbone and neck for chicken stock. In a small bowl mix the salt, black pepper, sweet paprika and dry thyme together. Season all 8 chicken pieces and leave aside.
- Put the backbone and neck in a saucepan, add 2-3 cups of water, salt and black pepper and bring to boil for 10 mins. Set aside for later.
- In the meantime, scrub, peel and halve the potatoes, quartering any larger ones. Toss in a large roasting tray (I used Circulon non stick) and drizzle over 3 tablespoons of extra virgin olive oil. Add salt to taste. Pour 150 ml beer and 2 cups from the chicken stock over the potatoes.
- Preheat the oven to 180°C ~ 356°F. Place the seasoned chicken pieces on the top of the potatoes, sprinkle some dry thyme and roast for 50 minutes to an hour or until the chicken and the potatoes are cooked through. Occasionally spoon some juice from the tray over the chicken. Once cooked, remove from oven and serve while hot.
- Bon Appetit!