Beer Butt Rosemary Chicken Recipe -
Beer Butt Rosemary Chicken Recipe
  • READY IN 2 hr

Beer Butt Rosemary Chicken

Recipe by  

"This is the best chicken recipe ever, crispy on the outside and so very moist on the inside. It is a family favorite, and my kids can't get enough of it. I strain the veggies and use a little cornstarch and water to make a delicious gravy. Serve with a simple salad and rolls. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Kitchen-Friendly View


  • Editor's Note
  • You can substitute a can of lemon-lime soda for the beer.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2010

I wanted to rate this with 5 stars. It is a very good recipe, however, the one thing I would caution against is the use of the beer can. Due to many countries importing and exporting metals, and not knowing if lead could exist in the can, I would like to suggest using a container, which is oven safe for the beer. The labeling on the can could also carry toxins in the paint used to decorate or advertise. I have found small oven safe bowls for this purpose, and they do come in handy for other uses as well.

Most Helpful Critical Review
Aug 24, 2009

Do not do this without the chicken rack. Mine toppled over on the beer can. Complete disaster in my oven. It was still good lying down, but not what I had worked for.

Jul 21, 2009

AWESOME!!!!! This is the best chicken ever! You can get the stand for a couple of bucks at the local grocery. I was in a hurry this time and just cooked on a broiler pan in the oven and cooked veggies separately. Came out great. This is a huge hit every time I make it. With the left overs, I take the carcass and boil. Remove bones etc.. it makes a great soup with some added noodles and seasoning. This last time I froze the soup and when the weather cools down it will be an easy dinner to thaw and add some simple dumplings for a hearty Chicken and Dumplings dinner. This is a true winner and can easily be a 2 in 1 meal.

Aug 03, 2009

I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead of oranges, it didn't really work. But the rest of the seasoning was amazing...especially if you use fresh rosemary with the onion slices. I also used poultry seasoning rubbed onto the greased chicken. The smell in the house drove us crazy, it was so good. I will definitely be using this recipe almost weekly.

Jul 06, 2010

This recipe is delicious. I have used it many times. I use the most awesome vertical chicken roaster from QVC! It has a place to put the beer, juice, wine, etc. in the center and then you can place the veggies all around. You don't have to worry about the chicken falling over. It can be used in the oven, bbq grill, etc. It also has many other uses. I have three of them. If you use this recipe a lot, you would love this item. Thanks for sharing your makes me hungry!

Jul 07, 2010

Delicious, and so easy! BUT I have one caution. It is NOT safe to use beer cans for cooking. The coloring used on the label is not food grade, and the aluminum can and its plastic interior coating can give off toxic fumes when heated to cooking temperature. There are several reasonably priced "beer can" cookers available.. I use one called the "Poultry Pal". Be safe!

Jul 06, 2010

This is good. If you really want to jazz it up buy yourself a bottle of "Herbs de Provence". It is made up of all the herbs the French grow and use. It has rosemary, thyme,summer savory, lavender, marjoram, basil, sage and oregano mixed together in one jar. It is much cheaper to buy it already made up than to make it your self. You can find a million used for herbs de provence. It is killer on lamb with lots of garlic!

Jul 08, 2010

I always make my chicken like this only w/o the beer. I put seasoned ckn broth in the can. I do have 2 tips to share. I have a rack for my ckn [walmart $5]. But sometimes I make more than one ckn & I use a 24oz can to avoid the can tipping over and I also place a wad of foil or a small potato over the neck of the ckn to keep the meat nice & moist. Enjoy!! P.S. That's a 16 oz can not 24 oz.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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