How To Cook An Oven-Roasted Beer Can Chicken - cooking recipe

Ingredients

Chicken
1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
Wet Rub
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
Dry Rub
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Preparation

Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
Preheat your oven to 375 or 190.6\u00b0C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
Place the chicken in the oven and roast to an internal temperature of 165 or 73.9\u00b0C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.