updated with new photos! (and also a rub i purchased from little goat)

i don’t really like chicken, but i’ve finally found a recipe i like! it’s moist and juicy, cheap and easy.

this is perfect if you have a ton of veggies you need to get rid of, some chicken stock, and little to no time. also, it may be the easiest/laziest recipe ever.

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beer roasted chicken

adapted from delicious philosophy, fruits and vegetables, and simply scratch.

prep time: 5 min | total time: 1 hour  | serves: 3-4 (depending on chicken)

what you need:

• whole free range chicken with skin on, split – or just thighs, breasts, drumsticks..whatever chicken you want.
• any vegetables – you can throw them in with the chicken or on a separate pan and rack to roast
• 3-4 garlic cloves, crushed
• 1 red onion, chopped
• olive oil, salt, pepper, cajun seasoning, cayenne, ground mustard, a hint of soy sauce – orrrr, this awesome rub from little goat
• 1 beer
• 1/2 can chicken stock/broth (sometimes i use tomato sauce if i want to get rid of it in the fridge/pantry)

• marinate the chicken pieces in the mustard, garlic, soy, olive oil, cayenne, salt, and pepper. i like to throw the chicken in a large ziplock bag and let it sit.

• heat oil in a pan over medium heat to quickly sear the chicken (i just do it for 4-5 minutes quick…you can also skip this step if you are super lazy)
• preheat oven to 425
• throw veggies in an oven safe dish and toss with olive oil, salt, pepper, garlic

• layer the chicken on top of the veggies, pour over with beer & broth and throw it in the oven for about 55 minutes

• let it sit for 5-10 minutes before serving
• serve with garlic cream cheese mashed potatoes!