Beer Can Chicken of Thanksgiving!

This one’s pretty crazy, but it’s so simple and this doesn’t only taste good, it looks amazing too!

Serves: 4 | Prep time: 20 mins | Cooking time : 1hour30

Our recipe on how to cook beer can chicken.

What you need
1 free range chicken
1 tall can of beer, we used Marston’s Pedigree
½ lemon, cut into six wedges
1 garlic clove, finely cut

And for the basting mixture
50g (1¾ oz) butter, softened
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sweet paprika
2 garlic cloves, crushed

Directions
Preheat the oven to 220°C/425°F/Gas Mark 7 – bear in mind that the chicken needs to free-stand upright, so you may need to remove a shelf.
Pick up the chicken and place on the can – it should sit perfectly with it’s legs balanced. Put the basting ingredients into a bowl and mix together well.
Using a brush, baste the chicken all over with the mixture.Place in the oven, (carefully) and leave to cook for 1½ hours until the juices run clear.
Keep an eye on it and put some foil on it if it starts to burn.