Whole Roasted Lemon Rosemary Beer Can Chicken

Ingredients

• For the chicken:
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1?2 teaspoon lemon zest
• 1?2 teaspoon fresh ground black pepper
• 1 (4-5 lb) roasting chickens
• 1 tablespoon extra virgin olive oil
• 1 (12 ounce) can beer, at room temperature
• 2 sprigs fresh rosemary
• 1 garlic clove, crushed
• Juice of 1 lemon
• 2 sprigs fresh thyme
• 1/2 teaspoon red pepper flakes
• For the veggies:
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 6 baby red potatoes, halved
• 4 medium carrots, peeled and halved lengthwise
• 2 large shallots (about 8 ounces), peeled and halved
• 1 clove garlic, peeled

Instructions

1. Pre-heat oven to 400 degrees F.
2. In a small bowl mix the rub ingredients( first six ingredients) together.
3. Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
4. Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can (this will flavor the steam nicely).
5. Using a can opener, make two more holes in the top of the can. Place the beer can in the middle of a baking sheet solid and plunk the chicken over the can.
6. In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic. Arrange the vegetables around the chicken on the baking sheet.
7. Place in the oven and bake for approximately 1 hour and 15 minutes (about 15 minutes per pound of chicken) or until an internal thermometer reads 165 degrees F). Let sit for 10 minutes before carving and serving.