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.

Al Roker shared his Beer Can Chicken recipe that is perfect for a family weekend meal on Today Show. Custom blend your own roasted vegetables to go with it. (15609463@N03 / flickr)
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
- Preheat the oven at 375 F.
- Rub down the chicken skins with olive oil. Sprinkle Greek seasoning over each of the chickens, including inside the cavity.
- 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.
- Arrange chickens back to back in the center of the roasting pan.
- 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.
- Roast chicken and vegetables for 90 minutes to 105 minutes, stirring every half hour or so.
- Let the chickens rest out of the oven for about 15 minutes. Then transfer vegetables to a serving platter and tent with foil.
- After they have rested, carefully turn the chickens on their backs and remove the beer cans. Then transfer chickens to the cutting board.
- Once you have carved the chickens, arrange the meat on serving platter with the vegetables. Then it’s time to eat.
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