4-4.5 lb whole chicken
1 lemon, cut in half
6 -10 whole garlic cloves
12 oz. potatoes, cut into 1/2-inch chunks (I used fingerlings)
12 oz. baby carrots, cut in half
7 - 8 stalks of celery, ends trimmed off
5 oz. mini tomatoes (grape/cherry)
1/2 half large onion, cut in 8 wedges
1/2 cup beer of your choice
2 Tablespoons olive oil
1/2 cup of butter, melted
All-Purpose Seasoning (I specifically used Weber's Beer Can Chicken spice - GREAT choice for this)
Salt & Pepper
Preheat oven to 400 degrees. Combine all prepped vegetables in a large bowl then add olive oil and season with 1 tsp salt & 1 tsp fresh ground pepper. Toss with spoon to coat.
|(Optional) For extra flavor, I injected my chicken with Johnny's French Dip Au Jus.|
Take a piece of foil and cover the hole of the Bundt pan. Spray the Bundt pan (including the foil cover) with non-stick spray then place on a heavy duty cookie sheet.
Flip chicken over the center of the Bundt pan, so that the cavity fits comfortably inside the bird and ensure that the bird is sitting upright. Tuck in the wings.
Arrange the vegetables around all sides of the chicken in the pan. Add the beer.
Pour the melted butter over the bird, then season with all-purpose seasoning. Take a pastry or basting brush the outside of the chicken all around to make sure every part of the skin has been buttered.
With your oven rack in one of the two bottom positions, place Bundt pan/cookie sheet inside. Roast until a thermometer inserted into the inner thigh (between the breast and leg) registers 160 - 165 degrees.
Let chicken rest for 10 minutes before serving. Taste the vegetables (carrots and potatoes especially). If they don't taste cooked to your desired softness, pop them back in the oven for a longer time.
Use a slotted spoon to lift out the veggies onto the plate, then drizzle some of the "beer & butter juice" from the pan over the chicken and veggies.
For an even heartier meal, serve with rice. Enjoy!
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