Oven-Roasted
Beer Can Chicken with Potatoes from Stowed
Away
Stowed Away,
the sixth Maine Clambake Mystery, was released last week. To celebrate, I’m giving away a copy of the mass market paperback
to two lucky commenters below.
Beer can chicken is most
often made on a barbecue grill, but with one-third of the country in a deep
freeze, I thought you might appreciate this oven-roasted version. Along with
the fingerling potatoes, it makes the basis of a hearty winter meal.
In Stowed Away, Julia Snowden’s sister Livvie makes this dinner when
their mother calls an impromptu family meeting. It’s a quick meal that pleases
any crowd. While Livvie cooks it using an actual beer can, you can purchase a
device called a beer can chicken holder from almost any kitchenware vendor.
Ingredients for the chicken:
1 whole chicken, 4 – 4-1/2 pounds
12-ounce beer can--any brand
you have on hand will do
olive oil for rubbing over
the chicken
Livvie’s rub for the chicken
(or substitute your own rub)
Livvie used the following
ingredients for the rub:
2 Tablespoons kosher salt
1/2 Tablespoon black pepper
1 Tablespoon paprika
1 Tablespoon dried oregano
1/2 Tablespoon ground coriander
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/2 Tablespoon cumin
1 teaspoon jalapeno powder
(optional)
1/2 teaspoon lemon zest
1/2 teaspoon lime zest
Instructions:
Preheat oven and sheet pan to
400 degrees. Stir together rub ingredients. Rinse chicken and pat dry. Rub
chicken all over, inside and out, with olive oil. Rub chicken all over, inside
and out, with the rub mix. Open beer can and pour out or drink 4 ounces,
leaving 8 ounces in the can. Stand chicken on beer can by placing the neck over
the can. Place on a rimmed baking sheet. Roast in oven for 1 hour.
Ingredients for the potatoes:
2 – 2-1/2 pounds fingerling potatoes
olive oil
salt
black pepper
dried oregano
garlic
2 Tablespoons chopped fresh
cilantro
Instructions:
Cut potatoes into 1/2-inch pieces. Toss with olive oil and seasonings. When
chicken is done, remove from baking sheet pan and place on platter. Toss
potatoes with drippings left in sheet pan and roast 20 to 25 minutes.
Serves 6 to 8.
About Stowed Away
It’s June in Busman’s Harbor, Maine, and Julia Snowden and her
family are working hard to get their authentic Maine clambake business ready
for summer. Preparations
must be put on hold, however, when a mysterious yacht drops anchor in the
harbor—and delivers an unexpected dose of murder . . .
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .
Bio
Barbara Ross
is the author of six Maine Clambake Mysteries: Clammed Up, Boiled Over,
Musseled Out, Fogged Inn, Iced Under and Stowed Away. Her books
have been nominated for multiple Agatha Awards for Best Contemporary
Novel, and RT Books Reviewer’s Choice Awards, as well
as the Maine Literary Award for Crime Fiction. She blogs with
a wonderful group of Maine mystery authors at Maine Crime Writers and with a
group of writers of New England-based cozy mysteries at Wicked Cozy Authors. In the summer, Barbara writes
on the big front porch of the former Seafarer Inn at the head of the harbor in
Boothbay Harbor, Maine.
Find Stowed Away at:
Leave a comment and Barb will pick two winners of a copy of Stowed Away!
This looks super interesting. I’ve never heard of it and I lived for many years in Wisconsin...land of beer and brats. How this escaped our notice, I’ll never know. I’ve read the other books in the series, looking forward to this one. Thanks for writing...stay warm in this super chilly weather! Lldawnjm (at) gmail (dot) com. Happy New Year!
ReplyDeleteGlad I've captured your interest, Jane!
DeleteWelcome, Barb! Thank you for sharing the recipes; and the book sounds wonderful! EMS591@aol.com
ReplyDeleteThanks, Liz.
DeleteThat looks very, very tasty. I would guess the salt could be reduced. My husband is now having to watch that and I'm finding it a bit of challenge to use a lot less. Guess our taste buds will eventually adjust. Love the setting of your books, though I'm glad I'm not in Maine right now. Texas is fine for me. LOL
ReplyDeleteYes, everyone kept saying, "Maine's not so cold. The ocean mitigates the temperature." Ha!
DeleteI haven't read this series yet but am anxious to do so. It sounds like a winner! I have tried the beer can chicken on the grill. I actually bought one of those devices that hold the beer can and chicken. The chicken is delicious fixed this way. dbahn(at)iw(dot)net
ReplyDeleteIt's just as good in the oven. So glad you like it.
DeleteHave yet to read this author and am really looking forward to doing so. The synopsis on the book looks like it's going to be a great read. That recipe looks really great as well. So am hoping this will be a start. Della at deepotter (at) peoplepc (dot) com
ReplyDeleteHave done this on the grill on a can, but the easiest way to do this in the oven is in a bundt pan. You cover the stem of the pan with foil. I would then toss the potatoes with the dripping and cook them on a sheet pan. Love your series! moodiesmum(at)yahoo(dot)com
ReplyDeleteInteresting, Raquel. Will have to try bundt pan.
DeleteThis series sounds great and I'd love to read it! The chicken recipe sounds yummy too... thanks!
ReplyDeleteThis sounds like a good book to read while it's so chilly outside! rebarger(at)bellsouth(dot)com
ReplyDeleteThe book takes place in June, so the days are long and the weather is mild.
DeleteBeing Wisconsin natives, we have enjoyed beer can chicken for many years. I am eager to try that rub to change it up a bit!
ReplyDeleteI really like the rub.
DeleteWill try this recipe soon and will look forward to reading the book.
ReplyDeleteThe series and the recipe both sound like they are right up my alley. Can't wait to try both!
ReplyDeleteGood luck with the contest!
DeleteI visited an Aunt in Maryland once and was treated to a Crab Boil which was fantastic! But I've never attended a Maine Clambake (it was cool and foggy when I was there). However, we do beer-can chicken all the time, and this recipe looks like something we definately want to try! Looking forward to the books, too, as I'm always looking for a new read.
ReplyDeleteJ_C_Elliott(at)msn(dot)com
It's cool and foggy in Maine a lot.
DeleteI’m looking foward to reading Stowed Awat.
ReplyDeletesgiden at verizon(.)net
I've read about beer can chicken many times, but never tried it----that picture makes it look so yummy that I think I'll buy some beer and try it. I'd like to read your new book, too---thanks for the giveaway.
ReplyDeletesuefarrell.farrell@gmail.com
The chicken is delicious, Sue. You won't regret it.
DeleteLooking forward to trying this recipe. Thanks! Cheers at MarjimManor dot com
ReplyDeleteThanks. Enjoy!
DeleteThat recipe sounds fantastic! And the book sounds amazing so count me in! ruthaw_1974@yahoo.com
ReplyDeleteYou're in, Ruth!
DeleteGlad to see the newest book in this series has been released. I have enjoyed the other books in the series. hannah03 at bellsouth dot net
ReplyDeleteI'm so glad you're enjoying the Maine Clambake Mysteries!
DeleteOh my goodness gracious! I woke up hungry this morning and now reading this my mouth is about to drool. I love the seasonings used and it sounds super easy which is great for a lazy day cooking when you still want something delicious.
ReplyDeleteCan't wait to read "Stowed Away". Thank you so much for the chance to win a copy!
2clowns at arkansas dot net
It is an excellent lazy day recipe.
DeleteI love your books, thanks for the giveaway. doward1952(at)yahoo(dot)com
ReplyDeleteSo glad you love the Maine Clambake Mysteries, Doward.
DeleteDelectable recipe which is ideal for winter. Your book sounds captivating. elliotbencan(at)hotmail(dot)com
ReplyDeleteGreat winter recipe. Good luck.
DeleteA recipe which is perfect for the family on the weekend which would be greatly enjoyed and appreciated. Stowed Away sounds wonderful. saubleb(at)gmail(dot)com
ReplyDeleteHope you enjoy the chicken.
DeleteLove the recipe and the theme of the book.Hope I win.Candykennedy 45@gmail.com
ReplyDeleteGood luck!
ReplyDeleteThis book looks amazing as well as that beer can chicken I saw a picture of. Eating chicken and reading this cool book sounds like a win for me!
ReplyDeleteSounds like a delightful combination.
DeleteThanks for the chance. I look forward to this book. Thanks also for the recipe. ezellmarlene(at)gmail(dot)com
ReplyDeleteEnjoy!
DeleteSounds like fun; would love to win it!
ReplyDeleteDm_richards (at) yahoo (dot) com
Good luck.
DeleteThis sounds like a great series! Think I'll have to get the first book and try it out.
ReplyDeleteI hope you like it, Teri.
DeleteOh man, you've reminded me how much I love beer-can chicken! (Though I've always called it "beer-butt" chicken. Sorry.) It's so easy, and fall-off-the-bone tender. Gonna make one again soon...
ReplyDeleteCongrats on the new release! (No need to enter me in the contest; I'll buy it!)
So tender! I hope you enjoy Stowed Away.
DeleteI love books that take place in maine so I definitely want to read this one!
ReplyDeleteGood luck, Judi.
DeleteI've never been to Maine, so I guess the next best thing is to read about it. Would love to read "Stowed Away". Thanks for the chance. Recipe looks amazing!
ReplyDeletediannekc8(at)gmail(dot)com
Maine is such a great setting for fictional murders, though it's really quite safe.
DeleteWelcome Barb! I’ve had a recipe for this forever. I just have never gotten around to making it.
ReplyDeleteTry it. You won't regret it.
DeleteForgot my alias.
ReplyDeletepatdupuy@yahoo.com
Never did whole chickens as my family always liked just white meat. Along came my youngest 2 grandsons who love dark meat so we do 2 now.. I really think turkey and chicken's dark meat is paler than when I was young and please never put a thigh on my plate.Ruth NIXON ruthenixon(at)sbcglobal(dot)net
ReplyDeleteOur family has the opposite problem. Everyone prefers dark meat.
DeleteThe chicken & potatoes look yummy. I'm curious about that millionaire recluse.
ReplyDeleteturtle6422(at)gmail(dot)com
I'm glad you're curious.
DeleteI love this series and I would love to have this newest in the series. That chicken sure does look good. Thank you for the chance. pgenest57(at)aol(dot)com
ReplyDeleteGood luck!
DeleteI love this series! I have books 1 - 4 and I'm about to start reading #3. I've always wanted to visit Maine and these make me want to even more.
ReplyDeleteThat chicken sure does look good. I'll have to try it. Dbasak1@gmail.com
I hope you make it to Maine, Danielle.
DeleteAnd if you are worried about balancing the bird on a can,use a bundt pan with the center covered with foil.
ReplyDeleteSounds lovely for a chilly night's repast.
libbydodd at comcast dot net
Definitely going to have to check out this bundt pan thing.
DeleteI've forgotten where I got it. It was only a few days ago.
DeleteBundt Pan Roast Chicken
SERVES: 6
INGREDIENTS
• 3 cloves garlic
• 2 carrots, chopped
• 1 onion, quartered
• 1/2 lb. yukon gold potatoes, quartered
• extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 large bunch fresh rosemary
• 1 3-4 lb. chicken, gizzards removed
• 1 lemon, sliced
DIRECTIONS
1. Preheat oven to 425° and cover the hole of the Bundt pan with foil.
2. In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.
3. Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. (video shows sliced lemon and herbs being into pan, not into chicken) Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.
4. Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.
This sounds terrific and very filling. I'd love to read the book too. Thanks, legallyblonde1961@yahoo.com
ReplyDeleteIt's a really hearty meal.
DeleteWe have made beer can chicken and I just love it. I hadn't had it till I moved to Ia from Ca. I would love to read and review your books sounds so good. Thank you for posting. ptclayton2@aol.com
ReplyDeleteThanks so much.
DeleteThis mystery sounds interesting - clam bake, dead guy on the yacht, and all! Thanks for the chance to win!
ReplyDeletejeaniedannheim (at) ymail (dot) com
Thanks for the recipes and the chance to win!
ReplyDeleteElaineE246 at msn dot com
The chicken and potatoes looks so good. Can't wait to try this recipe. Would love to win the book. Thank you so much for sharing.
ReplyDeleteThat chicken looks amazing! And I'm just realizing I don't make potatoes often enough at all. Thanks for sharing! Love your books!
ReplyDeleteAwilcox1182@gmail.com
I’ve read the other books. I must have missed this one coming out.
ReplyDeleteI love your books, just finished #8. I also love the homey touch with mouth watering dishes! Can’t wait to try the chicken! I am also roasting some broccoli, cauliflower and mushrooms in a separate sheet pan. Thanks
ReplyDelete