Today Show: Al Roker Beer Can Chicken Recipe with Roasted Vegetables

Today Food: One-Pot Meals

Today Show’s Al Roker contributed a menu item to the Today Food menu series of One-Pot Meals. His contribution was a One-Pot Beer Can Chicken with Roasted Vegetables recipe. For more one-pot ideas, try Vegetable Chowder and Basil Mozzarella Penne.

Beer Can Chicken is a classic back yard recipe. Al said you could make this recipe on the barbecue grill over indirect heat. Who doesn’t love how easy one-pot cooking can be? Just put it together, roast it, and then you’re almost ready to put it on the table.

“The beer keeps it moist,” Al explained. “It’s a steam bath inside the chicken.” Substitute soda or apple cider for a non-alcoholic option. Have you ever tried making Beer Can Chicken? How did it turn out?

Today Show: Al Roker Beer Can Chicken Recipe with Roasted Vegetables Ingredients

• 2 whole 3-lb Chickens
• 2 cans Domestic Lager Beer (or use Pilsner)
• 1 head Cauliflower (cut in 2” pieces)
• 4 wedged Turnips
• 1 head peeled, separated Garlic cloves
• 5 or 6 tbsp Hasty Bake Gourmet Greek Seasoning
• 1 lb peeled Carrots (cut in 2” pieces)
• 2 Red Onions
• 1 handful Herbs of your choice
• Olive Oil
• Salt & Pepper

Al Roker: Today Show One-Pot Beer Can Chicken with Roasted Vegetables Recipe Directions

1. Preheat the oven at 375 F.
2. Rub down the chicken skins with olive oil. Sprinkle Greek seasoning over each of the chickens, including inside the cavity.
3. Pour about 1/3 of the contents from each beer can into the bottom of a roasting pan. Place the beer cans upright in the pan. Place one chicken over each beer can, legs down, so that the can is inside the cavity of the bird.
4. Arrange chickens back to back in the center of the roasting pan.
5. Dress vegetables with olive oil, salt, and pepper in a mixing bowl. Once well combined. add in herbs with garlic. Spread vegetable mixture in the pan bottom around the chickens.
6. Roast chicken and vegetables for 90 minutes to 105 minutes, stirring every half hour or so.
7. Let the chickens rest out of the oven for about 15 minutes. Then transfer vegetables to a serving platter and tent with foil.
8. After they have rested, carefully turn the chickens on their backs and remove the beer cans. Then transfer chickens to the cutting board.
9. Once you have carved the chickens, arrange the meat on serving platter with the vegetables. Then it’s time to eat.