When I purchased a variety of lamb cuts from a CSA and obtained many one-pound containers of ground lamb, this recipe for lamb burgers was the best I could have come up with. Baby greens, tomato slices, and Dijon mayo are added as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 5 |
| Yield: | 1 whole chicken |
Ingredients
- 1 (5 pound) whole chicken
- 1 ½ limes, halved
- 1 clove garlic, minced
- ¾ teaspoon salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons dried rosemary
- ½ (12 ounce) can beer
- ¼ red onion, peeled
- 1 cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
- Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
- Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn’t fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
- Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 228 mg |
| Dietary Fiber | 1 g |
| Protein | 74 g |
| Saturated Fat | 5 g |
| Sodium | 573 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty and not overly spicey
So good! My first attempt at beer can chicken. My only problem is that the recipe is for a much smaller chicken, and the chicken I had was 12 lbs. I didn’t want to wait four hours, so I upped the temp to 425 for 90 minutes. I should have taken it out sooner, (the outside appearance was the Holiday dinner scene in Christmas Vacation, Lol) but it was still pretty good.
Great recipe. Bird came out exactly as directed. will make again.
This recipe is absolutely perfect! I skipped the rosemary because I don’t care for it, but otherwise prepared the recipe exactly as described. I have a beer can rack for grilling that I picked up at Big Lots years ago so it holds the chicken nice and steady. Rubbed garlic in the cavity, stuffed an onion in the neck, rubbed salt and pepper and squeezed some lime on the outside skin and I was ready to go in less than 15 minutes. A 5 lb chicken took about 1 hr 20 minutes in a 340 degree convection oven (but honestly my convection oven does not seem to cook THAT much faster)-what a wonderful inside grilling method. Definitely will be a repeat at my house!
it was ok – too lime-y, i thought.
We’ve made this type of chicken before, just never with lime and rosemary. My family loved this chicken. I made it as written; only we grilled it instead of putting it in the oven. It took about 1 1/2 hours at medium temp to cook on the grill. The chicken was very moist with a faint hint of lime. I served this with ‘Summertime Tomato Salad’ and ‘Hot Ponderosas!’ both AR recipes. Dinner was enjoyed by all.
We love beer can chicken and this was no exception. The lime added a nice touch. I didn’t have a red onion so I used a small red potato in the neck cavity and pulled the skin over it to close it up. The potato was as tasty as the chicken.
I’m allergic to onions so I substituted a chunk of a green apple for the onion and I mixed 1/2 cup of water with the same amount of beer for steaming. Otherwise I followed the recipe exactly. My family all loved it. I gave it 4 stars instead of 5 because of my substitutions – I didn’t feel it was fair for me to rate the recipe based on my substitutions, but we all thought it was delicious. We have no small children – the youngest at home is almost 21, so everyone eating this were all adults. I’ll make it again but next time I’m going to use half a peach in the neck and use all water. For my oven 90 minutes was long enough to cook the chicken.