Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Oven Version - Blue Jean Chef

5 from 5 votes

Summer Ale Chicken on a blue rimmed plate with corn and potatoes, a glass of beer and a bottle opener.

Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Oven Version

Prep Time

15 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 35 mins

Summer Ale Chicken is a moist and tender recipe with a flavorful rub on the chicken. The onions cooked with the chicken are really the star of the show and so good as an accompaniment to the juicy chicken. Cooking the potatoes and corn right on the sheet tray makes this an amazing one pot meal. From One Pot Comfort by Meredith Laurence

Course: Entrées

Cuisine: American

Keyword: One Pot Meal, summer recipes, Whole Chicken, Summer Corn, Cooking with Beer, Sheet Pan Supper, Summer ale, Roast Chicken, Chicken

Servings: 4

Calories: 843 kcal

Author: Meredith Laurence

Ingredients

Spice Mix

2 tablespoons brown sugar
2 tablespoons paprika
1 teaspoon dry mustard powder
2 tablespoons coarse sea salt or kosher salt
2 teaspoons coarsely ground black pepper
vegetable oil
4 pound whole chicken, sliced in half and backbone removed
2 to 3 sweet onions sliced
2 tablespoons butter melted
3 sprigs fresh thyme
salt and freshly ground black pepper
1½ pounds baby red potatoes halved
12 ounces summer ale beer or any hoppy amber ale
4 ears fresh corn on the cob kernels cut off
1 tablespoon chopped fresh chives

Instructions

Pre-heat the oven to 425°F
Combine the brown sugar, paprika, dry mustard, salt and black pepper in a small bowl. Rub a little vegetable oil all over the chicken and rub the spice mixture on both sides of the chicken halves. Set the chicken aside.
Toss the sliced onions with the melted butter and thyme sprigs and season with salt and freshly ground black pepper. Place them onto a 15-inch by 10-inch sheet pan and roast in the oven for 20 minutes.
When the onions have roasted for 20 minutes, remove the pan from the oven. Move the onions to the center of the sheet pan to make a bed for the chicken. Place the chicken halves on top of the onions, skin side up. Arrange the baby red potatoes around the chicken, drizzle with a little olive oil and season with salt and freshly ground black pepper. Pour the ale into the pan and roast for 30 minutes.
After 30 minutes of roasting time, baste the chicken with the juices in the pan. Sprinkle the corn kernels around the chicken and toss them in with the potatoes. Return the pan to the oven and roast for another 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the thigh.
Remove the pan pan from the oven. Transfer the chicken to a cutting board and let it rest. Transfer the onions to a serving bowl and pour all the juices from the pan on top. If you prefer your potatoes crispy, set the oven to broil and send the potatoes back in the oven for 5 minutes.
Cut the chicken into pieces and serve it with the onions and jus on top and the roasted baby red potatoes and corn on the side. Sprinkle the chopped chives over everything.

Recipe Video

Nutrition Facts

Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Oven Version

Amount Per Serving

Calories 843 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 13g65%

Cholesterol 178mg59%

Sodium 3756mg157%

Potassium 1741mg50%

Carbohydrates 68g23%

Fiber 8g32%

Sugar 22g24%

Protein 49g98%

Vitamin A 2440IU49%

Vitamin C 33.8mg41%

Calcium 98mg10%

Iron 5.1mg28%

* Percent Daily Values are based on a 2000 calorie diet.