Beer can chicken

SERVES 4-6 PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING TIME)

1.6-1.8kg 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 ⅓ cup (80ml) extra virgin olive oil 1 teaspoon finely grated lemon rind 1 tablespoon lemon juice

375ml can beer, at room temperature 750g washed (white skinned) potatoes, chopped coarsely

500g cocktail truss tomatoes fresh parsley leaves, for serving

1 Remove all the oven racks except the one closest to the bottom of the oven to allow chicken to fit when upright. Preheat oven to 200°C (180°C fan-forced). Pat chicken dry inside and out with paper towel.

2 Crush the fennel seeds using a mortar and pestle (or place seeds in a ziplock bag and bash with a rolling pin). Combine the crushed seeds with spices, sugar, salt and pepper in a small bowl; stir in half the oil, rind and juice. Rub spice mixture over the chicken and inside cavity.

3 Pour ½ cup (125ml) of beer out of the can; reserve for another use. Place can in centre of a large roasting pan. Use crumpled foil to hold beer can upright. Place chicken upright on beer can, pushing can into chicken cavity. Arrange potatoes around chicken, drizzle remaining oil over potatoes and season with salt and freshly ground black pepper.

4 Roast for 1 hour 15 minutes or until chicken is cooked through, basting twice during cooking time. Transfer the chicken to a serving platter, remove can from chicken and cover loosely with foil; rest for 15 minutes.

5 Meanwhile, increase the oven to 220°C (200°C fan-forced). Add tomatoes to the roasting dish with the potatoes. Roast for a further 15 minutes or until tomatoes and blistered and wilted.

6 Serve chicken with potatoes, tomatoes, parsley leaves and salad, if desired.