Filed Under: 30 minutes or more, Alcohol, Chicken, Dinner, Fruit

Beer Roasted Chicken with Orange

The orange and coriander spice rub for the chicken is inspired by some of the ingredients found in Wheat beer. This recipe can accommodate a full chicken cut into 8 pieces or several pieces of the same cut of chicken. Serve with crusty bread for soaking up the gravy.

November 23rd, 2012

Recipe and Styling by Paula Bowman

Note: White ale is an unfiltered, light-coloured, wheat beer based on a Belgian-style witbier, literally translated to "white beer.” Look for it, sold in cases or individual bottles at the LCBO or the Beer Store.
Servings
makes 4 servings
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
  • 2 tbsp olive oil
  • 1 tsp grated orange zest
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground coriander
  • 2 lbs chicken pieces, (thighs and/or breasts), bone-in and skin-on
  • 2 medium carrots, peeled, cut into 1/2-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1/2 large onion, cut into wedges
  • 3 cloves garlic, sliced
  • 1 bottle (330ml) White ale (wheat beer) or other light fruity beer
  • 1 cup sodium reduced chicken broth or water
  • 2 tsp cornstarch
  • 2 tbsp water
Directions
  1. Preheat oven to 425°F. Coat the bottom of a small roasting pan with 1-tablespoon olive oil and set aside.

  2. In a large bowl, combine orange zest, salt, pepper and coriander. Add chicken pieces and rub into chicken until coated. Add carrots, celery, onions and garlic and toss with remaining 1-tablespoon olive oil. Arrange vegetables and chicken in prepared roasting pan, skin-side up and roast for 15 minutes. Pour beer over chicken and continue to roast until chicken is cooked through and vegetables are tender, about 10 minutes more.

  3. Remove chicken and vegetables from pan and set pan on stove over medium-high heat. Add remaining beer and chicken broth to pan and simmer, scraping any browned bits from the bottom. Stir together cornstarch and cold water and pour into pan juices. Simmer, stirring often until thickened, about 2 minutes. Serve chicken and vegetables with gravy on the side, if desired.

Beer Roasted Chicken with Orange
Photography by Carlo Mendoza

2 responses to “Beer Roasted Chicken with Orange”

  1. mina says:

    This doesn’t make sense. Does the chicken cook a total of 25 minutes?

  2. Tracey says:

    I agree – bone in chicken cooks that fast???

Leave a Reply

Your email address will not be published.

Close