Reiko Haugh, MS, RDN, CD posted: " Hello everyone and welcome back to another blog post on ~Foodie with a Passion~! Happy Saturday everyone and I hope you're having a great weekend so far. Today is another cooking adventure since we bought one of those beer can holders for Beer Can Chicke"
Hello everyone and welcome back to another blog post on ~Foodie with a Passion~! Happy Saturday everyone and I hope you're having a great weekend so far. Today is another cooking adventure since we bought one of those beer can holders for Beer Can Chicken and we decided to try out. But before we get started, remember to click subscribe so you don't miss another Foodie Fun
Alrighty. So we prepared the chicken with an herb butter consisting of rosemary, thyme and sage and we placed the beer can and shoved the chicken on top of it. I have no idea what beer was used but pretty much any brand works.
Beer Can Chicken Prep
I believe there were other spices used to season the chicken but since Hubby did it, I have no clue also, save some of the herb butter to baste when the chicken comes out of the oven. We roasted it at 350°F until the thickest part of the breast hits 165°F. Now, we ended up taking the chicken out at 155°F only because we knew the chicken would rest and continue to cook.
Finished Chicken
And here's the finished chicken! We let it rest and while resting, we roasted the veggies and potatoes in the oven.
Chicken, Veggies and Potatoes with Dinner Roll
The only thing I didn't prepare was a gravy and I really should have done that. Or cranberry sauce to say the least. Let me know in the comments below if you've every made Beer Can Chicken and until then…signing off!
also, save some of the herb butter to baste when the chicken comes out of the oven. We roasted it at 350°F until the thickest part of the breast hits 165°F. Now, we ended up taking the chicken out at 155°F only because we knew the chicken would rest and continue to cook. 
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