Directions

1. Preheat your oven to 200°C (400°F) or 210°C (410°F) if your oven doesn’t have a fan.

2. Pour out (or drink) half the beer from the can, then place the half-full can into an oven tray.
3. Rub the chicken with olive oil, then season it all over with salt and the BBQ rub.
4. Carefully place the chicken over the beer can so it stands upright. Then place the entire tray into the oven.
5. Start checking the chicken's temperature after 40 minutes. A small bird will take about 45-50 minutes, while a larger one may take 1 hour to 1 hour 10 minutes. You're looking for an internal temperature of 70°C (158°F) in the thickest part of the leg. Resting the chicken will allow the temperature to rise to 74°C (165°F) through carryover cooking.
6. Once cooked, rest the chicken for 10-15 minutes before carving.