Ingredients
serves 4–6
- 1 x 1.5 kg (3 lb) chicken
- 1 tablespoon freshly chopped rosemary
- grated zest and juice of 1 lemon (reserve one half)
- 3 garlic bulbs, cloves smashed but skin on
- 2 tablespoons olive oil 1 can of lager
- salt and pepper
Method
- Put the chicken in a large plastic bag and add some salt and pepper, the chopped rosemary, lemon zest and juice, garlic and olive oil and leave to marinate for a good 2 hours.
- When you are ready to cook prepare the barbecue to a high heat, or preheat the oven to 200°C (400°F), gas mark 6.
- Crack open a can of lager and drink one-third of it. Put the can on a baking tray and place half a lemon on the can. Stuff the chicken with all the bits and bobs from the marinade and then perch the bird on the can so that it sits upright with the can in its cavity. Use the chicken’s legs as a tripod to stand securely with the can. Drop the lid of the barbecue or close the oven door and leave the chicken to steam roast for
about 1–1½ hours. Try not to lift the lid or open the door too much. Baste occasionally with the tray juices. - Serve with rice or potato salad.
