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
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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