Oven Beer Chicken with Potatoes (Crispy Skin & Juicy Meat)

Oven Beer Chicken with Potatoes (Crispy Skin & Juicy Meat)

How to bake a beer chicken with crispy skin and juicy, flavorful meat. Add thin-skinned potatoes for a truly satisfying one pot comfort food dish.

5 from 1 vote

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Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: servings

Calories: 744kcal

Author: Milena Perrine

Ingredients

4 chicken legs*
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
4 medium sized Yukon gold potatoes**
8 oz lager such as Czech pilsner, German pils, Helles, American craft lager
1 cup chicken stock
2 tablespoon butter cut in 4 pieces (optional)
6 sprigs fresh thyme more for garnish

Instructions

Preheat the oven to 350 F.
Mix the salt, cumin, oregano, garlic powder, paprika and pepper and season the chicken pieces. Cut the potatoes in pieces.
In a roasting pan arrange the potatoes and place the chicken pieces on top. Add the chicken stock and the lager.
Place a knob of butter over each chicken leg and scatter the thyme in between the potatoes.
Bake for 50-60 minutes or until the internal temperature of the chicken is at least 165 F when measured near the bone, in the thickest parts and the skin is crispy. The potatoes should be tender and cooked through. Garnish with fresh thyme as you serve.

Notes

*You can also use bone-in, skin-on chicken breast, bone-in chicken thighs or a whole chicken (spatchcocked, cut in 8 pieces or halved). For bigger pieces adjust the cooking time upwards and be sure to cut the potatoes in bigger pieces so they cook evenly with the chicken.

**Substitute with red potatoes. Generally, budget one medium potato per person, adjust accordingly for smaller potatoes.

Nutrition