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Beer Can Roast Chook

Achieve rotisserie style roast chicken every time with this simple hack. Guaranteed to give you succulent meat, crispy skin, and lots of scrumptious drippings to use for your next meal!
Prep Time15 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 25 mins
Course: Dinner, Lunch, Main Course
Cuisine: British, International, Roast Dinner
Keyword: Chicken, Chook, Easy Recipes, Lemon Curd, Roast Chicken, Roast Dinner, Simple Recipes
Servings: 1 Chicken


  • 1 x 490ml / 17fl.oz. beer can (or other drink that comes in that size!) or a beer can chicken stand set.
  • Tin foil
  • Medium baking tray (if using a beer can).


  • 1 Whole chicken; around 1.5kg See notes below for timing regarding chicken weights!
  • Coarse sea salt
  • Black pepper
  • 1 Tbsp. Olive oil Extra-virgin


  • Aromatics such as whole/juiced lemon, one stalk of lemongrass, fresh herbs, etc.


Prepare your chook.

  • Preheat your oven to 200C/390F fan / 220C/430F / Gas Mark 7* see notes for cooking temps.
  • Unless you're using a super duper organic or farm fresh chicken, thoroughly rinse inside and out and pat it dry. Set aside for a few minutes on a chopping board or in a large mixing bowl.
  • Prepare your beer can and any aromatics/flavours (juice your lemon, crush the lemongrass, wash the herbs). If using the beer, tip out half of the contents (into your mouth??) or half-fill an empty tall can. Add in any of the optional aromatics.
  • On your board/in your bowl, cover your chook in the olive oil and salt/pepper and rub it into the skin.
  • Create a little nest of foil - this will stabilise your can and chook - and tuck it tightly around the bottom of the beer can in a baking tray.

Cook the chook!

  • Lift your bird up onto the can - inserting the top of the can, in the words of Mr. dB, "where the sun don't shine". It will be sitting upright. If it looks a little 'drunk', just jiggle it into place so he's nice and straight.
  • Wrap a sheet of foil around the 'shoulders' of the chook, creating a little superhero cape, gently closing the foil at the top of the breasts.
  • Place your baking tray into your oven (the breasts of the chook towards the back of the oven) and cook for 20 minutes.

Next up:

  • Carefully open up your oven and slide your baking tray towards you. Turn the chicken to face you and remove its cape.
  • Drop the oven temp. to 180C/360F Fan / 200C/390F / Gas Mark 6 and continue to cook for another 20 minutes (breasts facing the oven door).
  • After your timer has gone off, turn your chook one last time, facing the breasts to the back of the oven, and cook for a final 20 minutes.

Be patient!

  • Your chook is going to look super crispy and smell incredible BUT you have to be patient! Create a new little foil cape and let your chicken rest, atop the beer can, for ten minutes.
  • The resting time is non-negotiable, unless you want to serve it too early and lose all of the chook's scrumptious juices!
  • Gently remove your chook from its perch and serve up whole or chop into wings, breasts and leg segments for a truly impressive bowl of deliciousness.
  • PS: don't forget to scrape out all of those amazing juices and fats (drippings) from your baking tray into a small tupperware. This little box of golden goodness will live in your fridge happily for at least a month and will do your next roast potatoes some serious favours.


If you have a lighter-weight chicken, start the oven temperature on 180C.
If you have a heavier chook, start the oven on 200C, turn after 20 minutes; cook for another 10 minutes, reduce the temperature to 180C; cook for another 10 minutes, then turn and leave for the final 20 minutes of cooking time.
If you use a meat thermometer, and you want to be sure that your chook has cooked through nicely, check in the deepest parts of the thighs and breasts for the following temperatures:
  • Breast: 66C / 150F (once rested)
  • Thigh: 74C / 165F (once rested)