Slow-Roasted Chicken Recipe with Beer and Vegetables

Ingredients

• 1 (4 to 6 pound) whole chicken
• 1 small orange
• 1 tablespoon olive oil, or as needed
• salt and black pepper
• 5 potatoes, quartered
• 1 whole head garlic, cloves peeled but left whole
• 12 baby carrots
• 5 small white onions, peeled and quartered
• 1 tablespoon olive oil, or as needed
• 1 cube chicken bouillon
• 1 cup boiling water
• 1 (12 fluid ounce) bottle lager beer (such as Foster's ®)

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Pierce the orange all over with a fork and place it inside the chicken. Put the chicken in a deep roasting pan or Dutch oven and rub with 1 tablespoon of olive oil. Season with salt and pepper. Arrange potatoes, garlic cloves, carrots, and onions around the chicken, and drizzle with 1 more tablespoon of oil. Dissolve the chicken bouillon in the water and pour into the pan with the beer. Cover the pan tightly.
3. Bake in the preheated oven for 1 hour; then uncover the pan and spoon the pan juices over the chicken. Return the uncovered pan to the oven and continue cooking for 30 to 45 minutes, basting every 15 minutes.
4. Increase the oven temperature to 450 degrees F (230 degrees C) and bake until the chicken skin is golden brown, about 30 minutes. Take the pan out of the oven and remove the vegetables. If desired, drain the juices to make a flavorful gravy. Cover the chicken and let it rest for 10 minutes before serving with the roasted vegetables.

Nutrition

• Calories: 1063 kcal
• Fat Content: 62 g
• Fiber Content: 6 g
• Sugar Content: 7 g
• Sodium Content: 463 mg
• Protein Content: 76 g
• Cholesterol Content: 284 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g