- 1 4-pound chicken, washed and patted dry
- 4 sprigs thyme
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 12-ounce can beer of your choice
- Line a baking sheet with aluminum foil and preheat oven to 400 degrees.
- Strip the leaves off 2 sprigs of thyme.
- Rub the chicken with the olive oil, salt and pepper, then rub with the thyme leaves, making sure they stick. Try to get as much of it under the skin as possible.
- Drink half the beer, set it on the foil-lined sheet, place the other 2 sprigs of thyme on top of the can and place the chicken squarely on top. It should look awkward.
- Carefully transfer the chicken to the oven and roast for an hour, then raise the heat to 425 degrees and cook for another 10 minutes to achieve a crispy exterior.
- Remove chicken from oven and allow to sit for 10 minutes before lifting it off the beer can and carving.
- Roast Chicken with Garlic Sauce
- Roast Chicken with Lemon Butter
- Sides For Your Sunday Roast Chicken