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Vertical Roasted Chicken


Vertical Roasted Chicken

Vertical Roasted Chicken

Photo of Vertical Roasted Chicken © Diana Rattray
Use a vertical roaster or a beer or soda can for this tasty roasted chicken. If you don't use a vertical roaster, balance the chicken carefully on the can, with the two legs and the can making a "tripod." Serve this tasty chicken with potatoes or rice and a vegetable side dish, along with salad or coleslaw.

Yield: Serves 4 to 6


  • 1 chicken, about 4 to 5 pounds
  • 1 cup beer, cola, or juice
  • 1 teaspoon olive oil
  • 2 teaspoons crushed garlic
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Place a vertical roaster with a container or an open beer or soda can on a foil-lined baking pan. Fill the can with the beer, cola, or juice.

Wash chicken and pat dry. Fit the chicken down over the can or container; the drumsticks will be facing down. If balancing on a can without a stand to keep it from tipping, let the chicken rest on the ends of the legs and the can, forming a stable "tripod."

Combine the remaining ingredients and pat all over the chicken.

Roast for about 1 1/2 to 1 3/4 hours, or to at least 170° on a meat thermometer or oven probe inserted into the thickest, meaty part of a thigh, not too close to the bone.

Serves 4 to 6.

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