Beer can chicken

PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING) SERVES 4

1.6kg whole chicken

2 teaspoons fennel seeds

2 teaspoons sweet paprika

1 teaspoon ground cumin

1 teaspoon Mexican chilli powder

1 tablespoon brown sugar

1 tablespoon sea salt flakes

1 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil

1 teaspoon finely grated lemon rind 1 tablespoon lemon juice

473ml can beer, at room temperature (see tips) 1 medium lemon (140g), cut into wedges

1 Adjust shelves in the oven to fit the chicken upright on the lowest shelf (see tips). Preheat oven to 180°C/160°C fan. Pat chicken dry inside and out with paper towel.

2 Pound fennel seeds using a mortar and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl; stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.

3 Pour ½ cup of the beer out of the can; reserve for another use. Place can in centre of a medium roasting pan. Place chicken upright on beer can, pushing can into the chicken cavity. Carefully place pan on lowest shelf of the oven. Roast chicken for 1 hour 10 minutes, turning halfway through, or until golden all over and juices run clear.

4 Remove can from chicken. Rest chicken, covered loosely with foil, for 15 minutes.

5 Season chicken with salt; serve with lemon wedges.

Use a larger can so the chicken is elevated; a 500ml can is also suitable. We used a room temperature can of Carlsberg, a pilsener-style beer, but use whatever beer you prefer. If a larger can is unavailable, use a 375ml can of beer, cider or soft drink, such as ginger beer or cola. If the chicken doesn’t fit in the oven upright on the bottom shelf, you may need to place the roasting pan on the base of the oven, as long as there is no element. Check the manufacturer’s instructions if you can cook on the base of your oven. You could also cook the chicken in a covered barbecue using indirect heat, following the manufacturer’s instructions.

Serve with corn cobbettes and lemon wedges