ok to beer fest

Octoberfest Roasted Chicken


  • One 3-4 pound chicken
  • Juice of 1 lemon
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large clove garlic
  • 4 tablespoons unsalted butter, softened 1 tablespoon chopped fresh sage or thyme leaves or 1 teaspoon dried sage or thyme
  • 12 ounces (1  1/2 cups) Samuel Adams Octoberfest


1. Preheat the oven to 425°F.

2. Rinse the chicken under cool, running water and pat dry with paper towels. Rub it inside and out with lemon juice and sprinkle the cavity with half the salt and all the pepper.

3. With the side of a meat cleaver or large knife, mash the garlic on a cutting board. Work the remaining salt into the garlic. Transfer the garlic and salt to a small bowl, add the butter and sage or thyme. With a fork or your fingers, work the garlic, salt, and herbs into the butter to form a paste.

4. Work 2 or 3 fingers until the skin covering the chicken breast to loosen it and work about half of the butter beneath the skin between the skin and the meat. Press gently on the skin to distribute the butter over the breast meat. Rub the rest of the butter over the skin.

5. Using kitchen twine, truss the legs together and put the chicken, breast side down, on a rack sitting in a small roasting pan. Pour the beer in the pan.

6. Roast the chicken for 40 minutes, basting every 10 minutes with the pan drippings.

7. Turn the chicken so that the breast side is up and roast for 25 minutes longer, basting 2 or 3 times.

8. When the chicken is done, the juices will run clear when the thigh meat is pierced with a small, sharp knife. Transfer the chicken to a warm platter, cover with foil, and let the chicken rest for about 10 minutes before carving. Serve the chicken with the pan juices.