Beer Butt Rosemary Chicken

Gluten Free
Dairy Free
Health score
11%
Beer Butt Rosemary Chicken
120 min.
6
398kcal

Suggestions

Looking for a delicious and unique way to enjoy chicken? Look no further than this Beer Butt Rosemary Chicken recipe! Not only is it gluten-free and dairy-free, but it's also packed with flavor and perfect for a hearty lunch or dinner. With a cooking time of just 120 minutes, this recipe is easy to prepare and serves six people. Plus, at only 398 calories per serving, it's a tasty and guilt-free option.

The star of this dish is, of course, the chicken. By placing it on top of a can of beer and seasoning it with rosemary and orange, you create a moist and flavorful dish that's sure to impress. The addition of red potatoes and a sweet onion to the baking dish adds a delicious depth of flavor to the broth, which the chicken absorbs as it cooks.

This recipe is perfect for those who love to experiment with new and exciting flavors. The combination of beer, rosemary, and orange creates a mouth-watering taste that's hard to resist. So why not give it a try and discover a new favorite dish?

Ingredients

  • 12 fluid ounce beer canned
  • 14.5 ounce chicken broth low-sodium canned
  • sprigs rosemary leaves fresh
  •  cranberry-orange relish 
  •  potatoes - remove skin red sliced
  • servings lawry's seasoned salt to taste
  • large onion sweet sliced
  • pound chicken whole

Equipment

  • baking sheet
  • oven
  • baking pan
  • kitchen thermometer

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  3. Cut 2 thin slices from the orange, and set aside.
  4. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast.
  5. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  6. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste.
  7. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken.
  8. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  9. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  10. Let the chicken rest for 10 minutes before slicing.

Nutrition Facts

Calories398kcal
Protein26.3%
Fat40.07%
Carbs33.63%

Properties

Glycemic Index
13.83
Glycemic Load
1.72
Inflammation Score
-7
Nutrition Score
16.374782831773%

Flavonoids

Catechin
0.22mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.04mg
Hesperetin
5.95mg
Naringenin
3.36mg
Luteolin
0.05mg
Kaempferol
1.14mg
Myricetin
0.67mg
Quercetin
9.04mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:397.85kcal
19.89%
Fat:17.08g
26.27%
Saturated Fat:4.87g
30.43%
Carbohydrates:32.25g
10.75%
Net Carbohydrates:28.81g
10.48%
Sugar:6.73g
7.48%
Cholesterol:81.65mg
27.22%
Sodium:322.9mg
14.04%
Alcohol:2.31g
100%
Alcohol %:0.64%
100%
Protein:25.22g
50.45%
Vitamin B3:10.41mg
52.06%
Vitamin B6:0.74mg
37.08%
Vitamin C:28.23mg
34.22%
Potassium:1032.39mg
29.5%
Phosphorus:293.48mg
29.35%
Selenium:17.13µg
24.47%
Magnesium:64.46mg
16.11%
Copper:0.32mg
16.08%
Vitamin B5:1.52mg
15.2%
Vitamin B1:0.22mg
15%
Fiber:3.44g
13.78%
Folate:54.95µg
13.74%
Zinc:2.06mg
13.71%
Manganese:0.27mg
13.71%
Vitamin B2:0.23mg
13.52%
Iron:2.34mg
13.02%
Vitamin B12:0.42µg
6.96%
Vitamin K:5.92µg
5.63%
Calcium:51.38mg
5.14%
Vitamin A:213.97IU
4.28%
Vitamin E:0.39mg
2.61%
Vitamin D:0.22µg
1.45%
Source:Allrecipes