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Beer Can Chicken, Country Style Vegetables with Roasted Garlic

 
One serving costs about $5.66 One serving costs about $5.66

$5.66 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Beer Can Chicken, Country Style Vegetables with Roasted Garlic is a gluten free and dairy free main course. This recipe makes 4 servings with 733 calories, 40g of protein, and 40g of fat each. For $5.33 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. If you have garlic bulb, olive oil, thyme, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 2 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Father's Day. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Try Braised country style pork ribs, roasted vegetables and gravy, Maple Glazed Chicken with Roasted Country Vegetables, and Beer 'n BBQ Braised Country Style Pork Ribs for similar recipes.

Ingredients

Servings:
12 oz
12 oz canned beer
canned beer
1
1  cayenne pepper
cayenne pepper
1 Tbsp
1 Tbsp chilli flakes
chilli flakes
1 large
1 large corn on the cob
corn on the cob
1 tsp
1 tsp dried thyme
dried thyme
1 lb
1 lb whole garlic
whole garlic
some
some garlic powder
garlic powder
100 gm
100 gm green beans
green beans
1 tsp
1 tsp lemon juice
lemon juice
some
some olive oil
olive oil
2 tsps
2 tsps onion powder
onion powder
2
2  red peppers
red peppers
2 tsps
2 tsps salt
salt
some
some Salt & Pepper
Salt & Pepper
1 Tbsp
1 Tbsp smoked paprika
smoked paprika
0.48
0.48  whole chicken
whole chicken
2 Tbsps
2 Tbsps corriander
corriander
12 oz canned beer
12 oz
canned beer
1  cayenne pepper
1
cayenne pepper
1 Tbsp chilli flakes
1 Tbsp
chilli flakes
1 large corn on the cob
1 large
corn on the cob
1 tsp dried thyme
1 tsp
dried thyme
1 lb whole garlic
1 lb
whole garlic
some garlic powder
some
garlic powder
100 gm green beans
100 gm
green beans
1 tsp lemon juice
1 tsp
lemon juice
some olive oil
some
olive oil
2 tsps onion powder
2 tsps
onion powder
2  red peppers
2
red peppers
2 tsps salt
2 tsps
salt
some Salt & Pepper
some
Salt & Pepper
1 Tbsp smoked paprika
1 Tbsp
smoked paprika
0.48  whole chicken
0.48
whole chicken
2 Tbsps corriander
2 Tbsps
corriander

Equipment

roasting pan
roasting pan
griddle
griddle
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
roasting pan
roasting pan
griddle
griddle
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

  1. METHOD:
  2. 1. Pre-heat oven to 200C
  3. 2. Rub chicken with olive oil and lemon juice. Cut a garlic clove in half and rub the open end all over the chicken. In a small bowl mix the paprika, crushed chilli, thyme, salt and pepper. Rub this mixture into the chicken.
  4. 3. If injecting your chicken with marinade do this now. Mix all ingredient together until smooth so nothing clogs the injector. Inject into various points of the flesh.
  5. 4.. To prepare for the oven. Open the can of beer and pour out 1/3 of the beer (better, drink it!). Place the beer can on a roasting tray and gently place the chicken on top of the can as far down as you can go.
  6. 5.. Place chicken in the oven standing up and roast for approx. 25 minutes on 200C, then turn down to 180C and roast a further 25 minutes. (Depending on what type of oven you have you may need to adjust these times, and check on the progress of the bird as you go.) In the final 20 minutes of roasting add your garlic bulb to the roasting pan.
  7. 6. For the vegetables. Rub pepper in oil and place on some foil in the oven along with the chicken for approx. 15 20 minutes until soft and charred and skin is peeling off. When ready remove from oven, peel off skin and slice into strips.
  8. 7. Boil or steam green beans.
  9. 8. Boil, then char the corn in a griddle pan. When ready take a knife and from the top to the bottom cut off the corn kernels, slicing downwards. At this point you could also add your strips of red pepper and beans to the griddle pan to add some charred stripes. slicing downwards.
  10. 7.. To plate the dish. Mix the pepper, beans and corn in a bowl with some olive oil, a squeeze of lemon juice, chopped coriander and salt and pepper. Serve this along with pieces of the paprika beer can chicken.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.66
Ingredient
12 ounces canned beer
1 cayenne pepper
1 tablespoon chilli flakes
1 large corn on the cob
1 teaspoon dried thyme
1 pound whole garlic
some garlic powder
100 gms green beans
1 teaspoon lemon juice
some olive oil
2 teaspoons onion powder
2 red peppers
2 teaspoons salt
1 tablespoon smoked paprika
1 whole chicken
Price
$1.84
$0.11
$0.41
$1.32
$0.16
$10.08
$0.36
$0.33
$0.03
$0.67
$0.19
$1.20
$0.01
$0.85
$5.06
$22.63

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • When cooking with beer, some believe the classic adage for cooking with wine still applies?don't cook with a wine (or beer) you wouldn't drink. This doesn't mean you should use an expensive brew to spike your chili. Just make sure your cooking beer, whatever the cost, is a good quality beer that will add to the flavor of your dish, not take away from it.

  • If you are cooking with beer, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. Beer has less alcohol than wine or liquor, but it is still good to know if you are watching your intake.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
821 Calories
46g Protein
44g Total Fat
57g Carbs
44% Health Score
Limit These
Calories
821
41%

Fat
44g
69%

  Saturated Fat
10g
66%

Carbohydrates
57g
19%

  Sugar
7g
8%

Cholesterol
142mg
48%

Sodium
1558mg
68%

Alcohol
3g
18%

Get Enough Of These
Protein
46g
93%

Vitamin C
120mg
147%

Vitamin B6
2mg
125%

Manganese
2mg
113%

Vitamin B3
16mg
80%

Vitamin A
3947IU
79%

Selenium
45µg
66%

Phosphorus
550mg
55%

Potassium
1245mg
36%

Vitamin E
5mg
34%

Vitamin B1
0.48mg
32%

Iron
5mg
32%

Vitamin B2
0.52mg
31%

Vitamin B5
3mg
30%

Zinc
4mg
30%

Fiber
6g
28%

Magnesium
108mg
27%

Copper
0.54mg
27%

Calcium
266mg
27%

Vitamin K
27µg
27%

Folate
75µg
19%

Vitamin B12
0.61µg
10%

Vitamin D
0.38µg
3%

covered percent of daily need

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