Beer Butt Chicken

Matt Evers's version of beer-can chicken is served with beer-roasted veg.

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
Whole chicken
6 cloves garlic, peeled and chopped
10g rosemary
Olive oil to coat
Salt and pepper to taste
Beer (3 large cans - Matt uses Budweiser)
Vegetables of your choice (Matt uses potatoes, onions, carrots and parsnips), chopped

Separate the skin of the chicken from the meat and stuff with garlic, rosemary, olive oil and salt.

Place the chicken, cavity-side down over an open beer can and placed in a pan on the grill. Surround with the chopped vegetables and pour over the remaining beer.

Cover with tin foil and bake for an hour or so.

Recipe courtesy of Matt Evers.

Beer Butt Chicken

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