Never Any! Beer Can Chicken with Pan Gravy

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Elevate your dinner table with our mouthwatering Beer Can Chicken with Pan Gravy—a delicious and satisfying dish for brunch or dinner. This recipe combines the rich flavors of tender roasted chicken infused with the subtle notes of beer, complemented by a savory pan gravy.

Start with the whole chicken, a succulent, tender and juicy meat roasted to perfection. The beer can method ensures the chicken remains moist and flavorful throughout cooking.

The beer also lends its distinctive taste to the dish, adding depth and complexity to the chicken as it roasts. The flavors of the beer meld with the herbs and spices, creating a deliciously fragrant aroma that fills the kitchen and tantalizes the taste buds.

Blend fresh thyme, salt and pepper to season the chicken, enhancing its natural flavors and ensuring a perfectly seasoned dish. These simple yet classic seasonings complement the richness of the chicken and the beer, adding layers of flavor without overpowering the dish.

Next, prepare a delectable pan gravy as the chicken finishes roasting. The gravy features a medley of aromatic ingredients, including unsalted butter, garlic, citrus zest and a blend of herbs and spices. This flavorful mixture is simmered, allowing the flavor to deepen and marinate, resulting in a velvety-smooth gravy that's rich, savory and incredibly satisfying.

When paired with your favorite sides, such as roasted vegetables or creamy mashed potatoes, this Beer Can Chicken with Pan Gravy becomes a complete and comforting meal perfect for any occasion. Whether you're hosting a family dinner or entertaining guests for brunch, this dish is sure to be a hit.

Directions:

1. Preheat oven to 425°.
2. For the butter: Combine all ingredients in a food processor and pulse until well incorporated. Reserve.
3. Remove a label from an empty food can. Wash and dry can and place in a roasting pan. Empty 1½ cups beer into roasting pan. Pour remaining beer into food can.
4. Rub butter mixture over chicken.
5. Place bottom of chicken over top of can in roasting pan. Set in oven and bake for 1 hour and 15 minutes or until internal temperature reaches 165°.  Set aside to rest.
6. Transfer pan and can juices to small saucepan and add thyme. Bring to a boil and whisk in flour. Reduce heat, add salt and cook for 10 minutes.
7. Slice chicken into desired portions and serve with pan gravy.

TIP: For optimum flavor, rub butter mixture under the skin too!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen