Aired December 2, 2016
2 potatoes, cut into thick wedges
1 onion, cut into thick wedges
2 stalks celery, cut into 3-inch pieces
2 carrots, cut into 3-inch pieces
2 cloves garlic
1 275-ml can white wine
1 3- to 4-pound chicken
1 stick butter, softened
Salt and pepper
Fresh thyme, for garnish
Preheat oven to 400°F.
Place the potatoes, onion, celery and carrots into a roasting pan and drizzle with olive oil; season with salt and pepper.
Open the can of wine and pour 1/4 cup into a glass (this is yours to drink. You're welcome!) Place garlic cloves into the can of wine and place the can in the middle of the roasting pan.
Rub the chicken with the butter and season with 2 tablespoons salt and some black pepper. Place the chicken on top of the can of wine so that the wine can is inside the cavity of the chicken and the chicken is standing upright.
Transfer the pan to the oven and cook for 45-50 minutes. Remove and let rest for 15 minutes. Place the chicken onto a cutting board and cut into pieces. Serve with the roasted veggies alongside.
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