Roasted Beer Can Chicken

by Tim
Beer Can Chicken Image 1

I absolutely love a moist chicken and roasting a chicken in the oven using the beer can approach is absolutely AMAZING! In the winter months sometimes it’s just too much to trudge through the snow to stoke up the grill. I’ve found that you can roast the chicken in the oven and get very similar results and there’s literally no difference in the preparation.

You should definitely give this recipe a try if you’re the type of person who thinks it’s too hard to cook a moist chicken in the oven. It’s possible and a can of beer is really the secret weapon that keeps everything nice and moist.

To prepare the chicken simply wash and pat dry. Cube up the butter and place it between the skin and meat of the chicken. Typically what I do is cut small pockets up near the neck of the chicken and run my fingers between the skin and meat to pull the skin away. Then I tuck the butter inside these pockets. Next rub the chicken with oil and poultry seasoning. Next place the lemon inside the cavity and set the chicken upright on the beer can. Bake for the designated time and remove the chicken from the oven once its internal temperature reaches at least 165 degrees.

Have you tried making a beer can chicken before? Any tips you can share? Leave your notes in the comments section below. 

Roasted Beer Can Chicken

Serves: 6-8 Prep Time: Cooking Time:


  • 2 Whole Chickens (4-5 Pounds Each)
  • 2 Beer Cans
  • 4 Tbsp Poultry Seasoning
  • 2 Tbsp of Extra Virgin Olive Oil
  • 1 Half Stick of Butter
  • 2 Lemons


  • Reheat the oven to 375 degrees.
  • Rinse the chickens and pat dry.
  • Rub each chicken with 1 Tbsp of extra virgin olive oil and 2 Tbsp of poultry seasoning.
  • Cut the butter into thin slices and then cube the slices and place between the skin and meat of the chicken.
  • Cube the lemons and place one lemon inside the cavity of the chicken.
  • Place one beer can inside the cavity of each chicken and set upright in a roasting pan.
  • Roast the chickens until the internal temperature is 165 degrees (approximately 1.5-2 hours) when you check with a thermometer in the thickest part of the meat.

Recipe provided by


If you don't have beer cans you can substitute with soda cans.

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