Roasted Chicken On a Can / Chicken On a Bottle Recipe | By Victoria Paikin

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer provides similar moisture without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while maintaining cooking properties.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in smaller amounts for flavor.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and still flavorful.

Preheat the oven to 350°F.

Prepare the dry rub by mixing 1 teaspoon coconut sugar, oregano, chipotle chili, basil, thyme, ground coriander, yellow mustard seeds, paprika, ginger, black pepper, and salt in a bowl.

Add 2 tablespoons of olive oil to the spice mix and combine well.

Rub the spice mix all over the 4-pound chicken, both inside and out, ensuring it is well coated.

Add any leftover spice mix under the skin of the chicken for extra flavor.

Take a 2-cup mason jar and fill it about one-third with white wine, then add 2 bay leaves.

Stuff the chicken onto the mason jar, sealing it at the top with the chicken's skin.

Place the mason jar with the chicken in the preheated oven and cook for about 120-130 minutes.

After cooking, let the chicken rest for about 20 minutes to absorb the juices before serving.

Optionally, add potatoes and onions around the chicken for roasting during the last 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens