Photo: John Montana; Styling: Lynn Miller
Prep Time
5 Mins
Cook Time
1 Hour 15 Mins
Serves 8

How to Make It

Step 1

Preheat oven to 350ºF. Rinse chickens inside and out; pat dry thoroughly.

Step 2

Mix paprika, onion powder, garlic powder, thyme, salt and pepper. Rub chickens (inside and outside) with spice mixture.

Step 3

Pour about 2 oz. beer out of each can. Set cans upright in a roasting pan large enough to hold both chickens without touching. Set chickens so that cans fit inside cavities, legs facing down. Roast chickens until juices run clear, about 1 hour 15 minutes, basting after 30 minutes.

Step 4

Carefully remove chickens from beer cans and let rest for 10 to 15 minutes. Carve into portions and serve.

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Ratings & Reviews

JacknMarcyAK's Review

March 24, 2013
Never pour out beer, drink one, use second beer and pour evenly between the cans. Open the the top of both cans, this way you can add to the liquid. We add garlic cloves, lemon juice, hot sauce and any other seasoning that suits our fancy. We also gently loosen the skin on the breasts of the chicken and insert slices of bacon to keep the breast moist during cooking. We add a few more seasoning to the rub and also rub a little olive oil on the skin before we rub the seasoning on. We also start our cooking in the oven and get a nice brown on the skin, 450 degree for 30 min,then put in on the grill to smoke 1 to 1 1/2 at 300to 325 degrees. When doing it in the oven only we put the chickens in at 450 for 10 min and then drop down to 350 for 1 to 1.5 hr till the juices run clear. Adding flavor to the beer can makes a lot of difference and the bacon keeps the breast meat juicy and a wonderful smoky flavor. Who doesn't like bacon. As my hubby always says a recipe is only a guide.

vonnykleinman's Review

February 24, 2012

charoulli's Review

September 09, 2009
This is one of my favorite chicken recipes! The chicken is always juicy on the inside and crispy on the outside. Yuuuummmm!!! I've never made this with 2 chickens though. I use one bigger one instead and cook for longer. I serve with salad and some kind of baked potato. A recipe I used from All You Magazine was "New Potatoes with Yogurt-Mustard Filling." It's a great match! I am asked to make this recipe at home so often that it's a meal at least once a month.