Oven Roast Chicken on a Can

Recipe by crispychick
READY IN: 2hrs 5mins


  • 1
    (2 lb) chicken, washed and patted dry
  • 1
    lemon, quartered
  • 1
    (12 ounce) can beer or (12 ounce) can water
  • 1 -2
    teaspoon olive oil
  • 1 -2
    tablespoon cavender all purpose Greek seasoning (or Nature's Own or any seasoning of your choice, nothing too coarse, though)
  • 8 -10
    cloves garlic
  • 1
    tablespoon flour
  • 2 -3
    cups water


  • Adjust the racks in your oven to accomodate the upright chicken.
  • Preheat your oven to 400degrees.
  • Trim any excess fat off of the chicken and tuck the wings back.
  • Center the opened can of beer in a 10-12 inch cast iron skillet.
  • Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
  • Rub with the olive oil.
  • Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
  • Sprinkle your seasoning of choice all over the chicken.
  • Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
  • Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
  • Decrease temperature to 300 degrees.
  • Roast an additional hour or so.
  • Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
  • Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
  • Discard can.
  • Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
  • Pour the pan juices into a measuring cup, and skim off as much grease as possible.
  • (I used a turkey baster to suck the fat off the top).
  • Put the skillet over medium heat and add the flour, stirring a minute or so.
  • Slowly whisk in the pan juices, plus additional water.
  • Heat til bubbly and pour over carved chicken.
  • Enjoy!