Can in the Rear Roast Chicken

Name: Can in the Rear Roast Chicken
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole chicken about 5lbs; 1 lemon; 1 small onion; 2 clove garlic; 1 empty aluminum can 12-16oz cleaned; 4 tbsp melted butter or olive oil; 1/2 cup water

daynad1978 @cook_3242471

Can in the Rear Roast Chicken

daynad1978 @cook_3242471

Saved

Ingredients

15 mins

6 servings

1whole chicken about 5lbs
1lemon
1 smallonion
2 clovegarlic
1empty aluminum can 12-16oz cleaned
4 tbspmelted butter or olive oil
1/2 cupwater

Saved

Steps

15 mins

1

Brine chicken (see my poultry brine recipe.) Rinse chicken and pat dry. Make sure to remove chicken insides!
2

Wash and rinse your can. I find a 16oz works best and carefully enlarge the opening
3

Chop lemon, onion into pieces that will fit in can.
4

Crush garlic and add to can.
5

Add water to fill can 3/4 full and place in baking dish
6

Place chicken on top of can with legs down. This will support chicken while cooking and ingredients will infuse flavor.
7

Brush bird with melted butter or olive oil. I don't add any other seasonings because if you brine first you don't need to. If you didn't brine (which I highly suggest brining) you would want to season with salt, pepper ect.
8

Bake for 35-40 min; remove and baste again. Return to oven and bake another 35-40min or until meat therm reaches 165
9

If roasting veggies add them before you put the bird in for the second time.
10

Remove from oven and carefully remove can and place bird on serving plate. Cover loosely with foil and let rest 10-15min before carving.