Grill-Roasted Chicken & Vegetables #SundaySupper

Grill-Roasted Chicken & Vegetables


Happy Father’s Day! Logically, that’s the theme for this week’s #SundaySupper that’s being hosted by Isabel at Family Foodie. What is “Dad Food”? I’m sure it varies from dad to dad, but I’m willing to guess that for a lot of dads, Father’s Day involves grilling and beer. Sounds about right for my dad.


One of the things I like most about my dad is that later in life, he’s started to love cooking! He has always loved to grill. Aside from fried egg sandwiches, it’s pretty much the only way I remember him cooking when I was a kid. But, he’s become a much more well-rounded cook in recent years! He calls me quite often for cooking advice, and he’s always telling me about awesome meals he’s made for my mom. He even printed off the chicken shawarma recipe from his daughter’s own blog, and made it. I felt so special. 


The two of us make Thanksgiving dinner an epic event, involving weeks of planning, shopping, phone calls and novel-length emails. Here we are, making a huge mess of the kitchen while hosting our first-ever Thanksgiving dinner a few years back. I mean seriously, I think every inch of counter space is covered in something. Perhaps, we’re not all that great at cleaning up after ourselves:



Here we are at my culinary school graduation last year, which I invited him to – not in order to see me graduate, but to eat all of the awesome food the chefs prepared for the reception:



Dad and I also like to discuss the offerings in the Williams-Sonoma catalog. We both shop there often and love the quality of their products (like our matching ice cream makers). But personally, one of my hobbies is also poking fun at some of the items. You know, the $1,500 custom chicken coops and the $14,000 outdoor pizza kitchens. There’s also these chicken roasters for the grill, which I actually think my dad might have, so I feel sort of bad making fun of him here. Sorry Dad, but I’m about to save everybody else $24.


Grill-Roasted Chicken & Vegetables


You really don’t need a chicken roaster thing. Just grab your cast iron skillet. Grab a beer. Drink half the beer. Put half-full beer can into center of skillet. Plop the chicken onto the can. Transfer to grill. If you want, add some vegetables to the skillet about halfway through the chicken-cooking process. Use the extra $24 to buy more beer for Dad!


And yes, I’m aware that this is just beer-can chicken. I really don’t know why I tried to get all fancy and name it something else. Maybe because I used a local Michigan microbrew (Atwater Brewery Dirty Blonde) instead of like, a Coors Light or something. But seriously, it’s beer-can chicken. Plus vegetables. Drunken vegetables. 


Grill-Roasted Chicken & Vegetables

 

Grill-Roasted Chicken & Vegetables

Yield: 4 servings

Grill-Roasted Chicken & Vegetables

Ingredients

  • 1 whole frying chicken (about 3 pounds)
  • 1/2 can of beer (drink the other half)
  • Vegetable oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 zucchini and/or summer squashes, cut lengthwise in half, and then crosswise into 1-inch pieces
  • 1/2 white onion, cut into 1-inch wedges

Instructions

  1. The night before you want to eat the chicken, take the chicken out of it’s packaging and pat it dry with paper towel. Set it on a rack (I use a cookie cooling rack) set over a baking sheet, and put it in the fridge, uncovered. This will allow the skin to get dried out, which will mean extra-crispy chicken skin when it’s finished cooking.
  2. Preheat your grill for indirect grilling – heat half of the grill over medium-high heat, and leave the other half of the burners turned off. Place the beer can in a cast iron skillet. Place the chicken cavity over beer can, and use the chicken legs to form a tripod with the can, so the chicken balances upright. Lightly brush the chicken with oil and sprinkle with salt, pepper and garlic powder.
  3. Transfer skillet with chicken to the indirectly heated side of the grill. Cover grill and cook for 30 minutes. DO NOT OPEN GRILL DURING THIS TIME. After 30 minutes, quickly (!!) open grill and add vegetables to skillet. Shut the grill and cook for 40 more minutes. Using a probe thermometer, check temperature of chicken in thickest part of leg – you’re looking for it to just reach 165 degrees F. If chicken is not yet up to temperature, cover grill and continue cooking. Check temperature every 15 minutes until 165 degrees F is reached.
  4. Remove skillet from grill and let stand 10 minutes before carving chicken. Use tongs and oven mitts when you’re taking the chicken off of the beer can – everything, including the remaining beer, will still be piping hot. Using a slotted spoon, transfer vegetables to serving bowl. Carve chicken and serve immediately.
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Don’t forget to check out all of the delicious Sunday Supper recipes:

Dad’s Favorite Main Dishes:
 

Dad’s Favorite Appetizers and Sides:

 

Dad’s Favorite Desserts

 
 



What kinds of foods does your dad like to make or eat?  Feel free to leave links and/or recipes in the comments. Also, please join us for our live Twitter chat tonight at 7pm EST using the #SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.
 

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  • Laura Hunter

    Every time I see chicken cooked like this it makes me laugh. Chicken looks so funny standing up like that, but I bet it tastes amazing

  • Jennifer Drummond

    I have to try your recipe! This looks so cool and fun to make! I’m surprised that it didn’t take that long to make.

  • Lauren @ HealthyDelish

    I really need to get around to trying beer can chicken on of these days. Love all of those vibrant veggies that you added!

  • http://neighborfoodblog.com/ Courtney @ Neighborfood

    Can I join you for Thanksgiving? Because it sounds EPIC! :) I’ve never tried beer can chicken before but you made it look super easy. Definitely pinning this one!

  • Megan Wood

    OOOH I love the idea of putting this in a cast iron skillet. I am always making my chicken on the cast iron but never thought to make it as beer butt chicken.

  • Kim

    I knew an artisan once who made hand-thrown ceramic chicken roasters, and sold them for less than Williams Sonoma. Some things are meant to be made fun of. :) And I love your drunken veggies. They’re so pretty.

  • Renee Dobbs

    So great your dad started cooking late in life – better late than never! He looks so proud in the photo of your graduation. And what a Thanksgiving to remember. Such a lovely post and nice recipe for dads.

  • http://www.foodlustpeoplelove.com/ Stacy

    I love that you and your dad cook together, Lori. What a fun time you must have creating deliciousness in the kitchen. That roasted chicken looks great and I am intrigued by drunken vegetables. I need to give this a try!

  • Tara

    Great post and recipe, I love chicken done this way!!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Haha I know, it’s so bizarre looking. And I always feel so awkward basically shoving a beer into a chicken’s butt.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Yeah, as long as you resist the urge to open the grill too often, the grill sort of just acts as an oven for your chicken!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Lauren :) it’s actually a good food for hosting an outdoor party, because you can kind of just put the chicken on the grill and forget about it for quite awhile while you hang out with your guests.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Courtney! Haha, so epic. And we have leftovers for like A WEEK after Thanksgiving. We’re crazy.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Megan! I honestly have to thank Williams Sonoma for giving me the idea, because I never would have thought of it without them!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Now, THAT I would pay for! Because to be honest, it can be kind of a pain in the butt to get the can back OUT of the chicken sometimes :)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Renee! It was a memorable Thanksgiving for another reason, too. Just moments after that photo was taken, my husband started helping by chopping shallots, and immediately cut himself. He had to spend the night before Thanksgiving at the ER with my mom, waiting to get stitches. haha.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Stacy! It’s a perfect weekend afternoon meal for the summer! I like to just relax in the yard while the chicken’s on the grill :)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Tara!

  • The Ninja Baker

    Your papa certainly does look proud at your graduation, Lori. How wonderful that you get to enjoy cooking together and discussing Williams and Sonoma catalogues!…Bet your father enjoyedyour beautiful chicken and vegetables presentation, too.

  • http://www.notsocheesykitchen.com/ Beate @ The Not So Cheesy Kitc

    Thank you so much for sharing. I very much enjoyed the read and – of course – also the recipe.

  • http://janesadventuresindinner.com/ Jane’s Adventures in Dinner

    Lovely! Your picture so reminds me of my own graduating day from culinary school. Dad and I don’t have matching icecream but we do have a common love of good food.

  • http://twitter.com/sonisfood Soni

    The beer can chicken sounds great and its also new to me!I’m sure the chicken must taste amazing along with the colorful veggies you’ve added :)

  • Family Foodie

    This looks like such a fun recipe to try. It sounds amazing and the veggies look great, as well.

  • Suzanne

    The photo’s of you and your Dad are so sweet, I have done the half can of beer roasting chicken and it works great. Happy Fathers Day to your Dad.

  • http://yummysmells.blogspot.com/ Sarah R

    I never knew you could grill-roast a chicken! Cool!

  • Brooke Schweers

    Yum what a cute chicken! (can chicken be called cute?! haha). Never thought to dry out the skin but it makes perfect sense considering the results ive had with drying out duck breasts. You certainly have a lucky dad!

  • Katie

    What a seriously gorgeous presentation of food!

  • sara

    Yum, this looks amazing – so delicious! :)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks NB! It’s definitely fun having him to talk cooking with!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Bea!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Jane :)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Soni! This was actually the first time I had ever made beer can chicken, too. I’d eaten numerous times at other people’s houses though.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Isabel! That ended up being WAY, WAY too many vegetables – I had so many leftovers! haha.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Suzanne!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Yeah, I’m a big fan of “turning the grill into an oven” in the summer. I cook cornbread in there, too!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Yep, getting the skin really dry is key when you are smoking something, or just want crispy skin. Works like a charm!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Katie! Who knew a hidden beer can could be so glamorous? :)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Sara!

  • Nancy

    Lmao, great post, Lori! You can fancy up the name in whatever way you want, girl, it’s your blog post AND you’re saving us all money *yay*. Your dad looks SO proud and happy in that pic of you two at your graduation. So sweet! I love that he has a new found love of cooking. Good for him. I also love that one of his specialties as you were growing up was fried egg sandwiches. He’s a man after my own heart – nothing beats a runny fried egg with toasted or butter fried bread. I need to buy myself a giant cast iron skillet so that I can make this gorgeous chicken!

  • Nancy

    The best part is shoving a beer into a chicken’s butt! ;)

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Haha, but IS it the chicken’s butt? Or it that the other side? Hell, I should know this. I did nothing BUT (pun intended) butcher chickens for a few months in school. Granted, I spent zero time thinking about which end the butt was.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Right?!? I can name things whatever I want…boom! Just like that. The power may go to my head. Mua ha ha.

    Oh, and to be honest – my cast iron pan is by no means very large at all. I would be surprised if it’s even a full 12 inches across. I think my chicken was just pretty small, which is making the pan look larger. But if you’re in the market for a cast iron pan, check out your local hardware store in the camping section. They’re always cheapest there (under $20 usually), and they’re good!

  • Sunithi Selvaraj, RD

    Yummy ! Those stand up roasters do a great job. I have a cheap one from a $ store but seems to work. This looks so healthy with all the veggies !! Yumm !

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Sue! Yeah, I can see where those roasters would come in handy – having to extra the scalding hot beer can (full of scalding hot beer) from the chicken when it was done was no fun, to say the least. haha.

  • Jen @JuanitasCocina

    Now THAT is one purty chicken!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Haha, I know, it’s amazing! I can’t train a dog to do more than sit and beg for a treat, but a chicken, I can train :)

  • Cindys Recipes

    You are amazing to be able to teach a chicken to sit up like that! Sorry, Lori I couldn’t resist!