Rosemary Beer Butt Chicken

I've tried several different variations of Beer Butt Chicken this is by far my best. Hubby loved it! The chicken was so moist and packed full of the flavor!!! I cooked it in the oven but I bet it would be even better on the BBQ :-) Just have to adjust cooking time accordingly ...

Cooked bird ...

Ready to eat :-)

-->

Rosemary Beer Butt Chicken

Ingredients

• 1 (12 fluid ounce) can beer
• 1 large sweet onion, sliced
• 1 (3 pound) whole chicken
• 3 tablespoons rosemary
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons paprika
• Salt and pepper to taste
• 1 cup chicken broth
• ½ cup butter

Directions

1. Preheat oven to 350 degrees. Pour out half the beer into the baking dish. Set can in beer butt chicken holder and place the holder in to the baking dish.
2. Combine all spices in a bowl and mix together. Pour half of the spices into the beer can along with ¼ cup of the butter. Loosen the skin over the breast of the chicken; insert an onion slice and two slices of butter (1 T each) under the skin of each side of the breast. Sprinkle half of the remaining spices under the skin of the chicken as well.
3. Spray the outside of the chicken with cooking oil spray, and sprinkle the remaining spice mixture on the outside of the chicken. 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 into the broth and beer mixture.
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 165 degrees. Let the chicken rest for 10 minutes before slicing.

Note: I prepped this about 4 hrs before actually cooking it. Covered it in plastic wrap and placed in the refrigerator. The flavor was amazing as the spices and onion really soaked into the chicken.