For an even deeper flavor, consider marinating the chicken in a mixture of olive oil, herbs, and lemon juice for a few hours before roasting. Don't discard the pan drippings! They are the foundation for a rich and flavorful gravy. Simply simmer the drippings on the stovetop, skimming off any excess fat, and thicken with a cornstarch slurry if desired. Feel free to substitute your favorite root vegetables – parsnips, turnips, or sweet potatoes would all be delicious additions. If you don't have lager on hand, you can use a dry white wine or chicken broth as a substitute.
Slow Drunk Roasted Chicken
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING6 People
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VIEWS60
Experience the ultimate comfort food with our Slow Drunk Roasted Chicken. A symphony of flavors unfolds as the chicken, infused with citrus and lager, roasts to golden perfection alongside a medley of tender, caramelized vegetables. The resulting gravy is a testament to simple ingredients transformed into culinary magic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol284 mg
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Fiber6 g
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Protein76 g
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Saturated Fat17 g
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Sodium463 mg
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Sugar7 g
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Fat62 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). (5 minutes)
02
StepUsing a fork, pierce the orange multiple times. Insert the orange into the cavity of the chicken. Place the chicken in a deep roasting pan or Dutch oven and coat generously with olive oil. Season the chicken with salt and pepper to taste. Arrange the potatoes, garlic cloves, carrots, and onions around the chicken. Drizzle the vegetables with olive oil.
03
StepIn a separate container, dissolve the chicken bouillon cube in the boiling water. Pour the bouillon mixture into the roasting pan, followed by the lager beer. Cover the pan tightly.
04
StepBake in the preheated oven for 1 hour. (60 minutes)
05
StepUncover the pan and baste the chicken with the pan juices. Return the pan to the oven, uncovered, and continue to cook for an additional 30 to 45 minutes, basting with the juices every 15 minutes. (30-45 minutes)
06
StepIncrease the oven temperature to 450 degrees F (230 degrees C). Bake the chicken until the skin is deeply golden brown and crispy, about 30 minutes. (30 minutes)
07
StepRemove the roasting pan from the oven. Transfer the vegetables to a separate bowl. Carefully drain the pan juices into a saucepan to make gravy, if desired. Cover the chicken with the pan lid and let it rest for 10 minutes before carving and serving with the roasted vegetables. (10 minutes)
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Clint Kozey
May 23, 2025The directions were easy to follow, and the timing was spot on.
Kari Considine
Apr 21, 2025My family loved this recipe! It's definitely going into our regular rotation.
Yvonne Kutch
Apr 10, 2025I added some rosemary and thyme to the vegetables, and it was fantastic.
Sam Sauerschoen
Feb 26, 2025This is a great Sunday dinner recipe. It's impressive but not too complicated.
Mabel Cole
Feb 4, 2025The chicken was so moist and flavorful. The orange inside made all the difference!
Jodie Strosin
Dec 27, 2024Next time, I'll double the vegetables because everyone ate them up so fast!
Haven Haag
Dec 24, 2024I used a gluten-free lager, and it worked perfectly for my dietary needs.
Leann Wintheiser
Nov 18, 2024This was the best roasted chicken I've ever made! The lager gravy was incredible.