Ingredients:
1 4-pound chicken, washed and patted dry
4 sprigs thyme
2 tablespoons olive oil
salt and freshly ground black pepper
1 12-ounce can beer of your choice
Directions:
Line a baking sheet with aluminum foil and preheat oven to 400 degrees.
Strip the leaves off 2 sprigs of thyme.
Rub the chicken with the olive oil, salt and pepper, then rub with
the thyme leaves, making sure they stick. Try to get as much of it under
the skin as possible.
Drain half the beer, set it on the foil-lined sheet, place the other 2
sprigs of thyme on top of the can and place the chicken squarely on
top. It should look awkward.
Carefully transfer the chicken to the oven and roast for an hour,
then raise the heat to 425 degrees and cook for another 10 minutes to
achieve a crispy exterior.
