Chef notes
This isn't your basic, boring roast chicken. The beer-based marinade makes this chicken extra juicy and flavorful, and the roasted garlic rub really ups the ante.
Technique tip: Put the broccoli in the oven when the chicken is about halfway done cooking and both will be ready right about the same time.
Ingredients
- One 3-pound whole chicken
- 4 ounces good quality beer
- 1/4 cup apple cider vinegar
- 1 lime, juiced
- 2 teaspoons ground cumin
- 1 teaspoon fresh parsley, chopped
- 2 teaspoons roasted garlic
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 2 heads broccoli, separated into florets
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Preparation
To marinate the chicken:
Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, cumin, parsley and salt.
Cover and marinate in refrigerator for at least four hours or overnight.
For the broccoli:
Soak broccoli florets in cold water for 10-15 minutes. Drain well and spin dry, if possible. Place broccoli in large bowl and toss with olive oil, salt and pepper.
Place on a lightly oiled sheet tray and roast at 400 F until a little crispy and browned.
To roast the chicken:
Preheat oven to 400°F.
Remove chicken from bowl, dry thoroughly and place on a rack in a roasting pan (discard the marinade).
Rub chicken with the olive oil and roasted garlic. Sprinkle generously with salt and pepper.
Roast for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thigh. The thermometer should read about 160°F (the temperature of the chicken will rise another 5°F after it's taken out of the oven).
Let the chicken rest for 5-10 minutes before carving.
