*Pre-heat the oven to 350 degrees.

Clean the cavity of your chicken and trim any excess skin/fat. (Your chicken may already be in perfect condition, but if not, make it sexy).

Season the inside of the cavity with a pinch of salt and pepper. Rub the chicken’s skin with 1 tbsp olive oil and then season it with your favorite spice rub. Feel free to rub some under the skin as well.

Crack open your beer can and then use a can opener to completely remove the top of the can. Pour ¼ of the beer into a small cup and set aside.

Gently lower the chicken onto the beer can. This is kind of awkward, I know. But the chicken should be resting on the beer can. Carefully transfer the beer butt chicken to your baking dish/skillet.

Toss the vegetables with 1½ tbsp olive oil, salt, and pepper. Add them to the roasting pan around the chicken.

Roast your chicken and vegetables for 1 hour. Add the reserved quarter cup of beer to the baking pan and continue roasting for 20 minutes or until the chicken is cooked through. If you are using a meat thermometer, the breast should read 165 degrees. Remove the chicken from the oven and allow it to rest for 10 minutes covered loosely with aluminum foil.

Remove the beer can from the chicken’s cavity and carve your drunken bird.