You might think I'm crazy for putting a recipe with beer in Parenting, but the alcohol cooks away and the steam from the beer makes the meat tender and juicy, so it's actually a great family meal. When shopping, look for a free-range chicken that was raised without hormones or antibiotics. It might cost a bit more, but it's tastier and better for you.
Total Time: 1 hour 50 minutes
4 peeled garlic cloves
Leaves from a small bunch of fresh thyme
4 Tbsp olive oil
Sea salt and freshly ground black pepper, a pinch at a time, to taste
3 1/2-lb chicken
12-oz can of Dad's favorite beer (pour half into a glass for him!)
1 3/4 lb small baking potatoes
2 Tbsp honey (remember: honey should not be served to babies under the age of 1)
2 Tbsp Worcestershire sauce
2 Tbsp organic ketchup (contains no artificial flavors)
Bake: Preheat oven to 400°F. Mash the garlic with the thyme using a mortar and pestle, then mix in 3 Tbsp olive oil and salt and pepper. Rub all over the chicken, inside and out (don't forget to wash your hands after!). Stand a half-full can of beer in a roasting tray, then set the chicken upright, with the cavity over the can. Scrub and prick the potatoes all over, place in a tray, and coat with 1 Tbsp oil and a pinch of salt. Bake the chicken on the middle rack, with the potatoes on the rack underneath, for 1 hour 25 minutes.
Glaze: Mix the honey, Worcestershire, and ketchup. After 1 hour 10 minutes, brush the chicken with some glaze. Reduce the heat to 300°F and cook for the final 15 minutes, glazing every 5 minutes until sticky and delicious.
Carve: Move the chicken to a carving board and insert a sharp knife into thigh—if juices run clear, it's ready. Remove the skin and slice the meat (learn an easy way to do this at jamieshomecookingskills.com/roasting).
Serve: Skim off the chicken fat from the roasting tray, then spoon the juices over the chicken before tucking in. Serve with the baked potatoes and a green salad.
How Big's a Serving?
Adults = 3 oz skinless cooked chicken, 3 1/2 oz cooked potato, and 1 cup salad.
Ages 2 to 11 = 1 to 2 oz cooked chicken, 2 1/2 to 3 1/2 oz cooked potato, and 1/2 to 1 cup salad (depending on child's age, size, and activity level).
The Skinny of the Skin
The skin is where all the fat is, so just serve a tiny bit as a treat.