Oven-Roasted Beer Can Chicken

Ingredients:

1 3- to 4-pound whole chicken, neck and giblets removed

Kosher salt and freshly ground black pepper

1 12-ounce beer

Preparation:

Preheat the oven to 425º F with only one rack, placed in the lower third of the oven. Then, pat the chicken dry with paper towels, then season it liberally on both sides and in the cavity with salt and pepper. Pour out about a third of the beer and in the center of a roasting pan.

Keeping a firm grip on the chicken, place the cavity onto the beer can. Press the chicken down firmly until it is as far down on the can as possible. This will help it stay stable in the pan.

Transfer the chicken to the oven and roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165º F, about 60 to 75 minutes. Tent the chicken with foil after 45 minutes if it is browning too quickly.

Carefully remove the chicken from the beer can and transfer to a cutting board. Let rest 5 minutes, then serve.

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