Roasted a beer can chicken last night. Delicious! Crunchy, savory skin--just don't take it down off the beer can or the skin gets soggy.

Brined chicken for a few hours (1/4 cup salt to 4 cups water and a few spoonfuls sugar)

Rubbed with orange zest, minced garlic, thyme, rosemary, salt, pepper, cayenne, red pepper flakes in cavity and on and unders skin.

Roasted on half-empty Sapporo beer can in 400 degree oven for about 1 hr 20 mins.

Ate with:
Fig jam (onions and Mission figs and shallots diced and sauteed for a long time, added water, balsamic, orange zest, thyme, salt, pepper, orange juice)
Blanched garden green beans with melted butter.
Sauteed mushrooms (button and wild)
Basmati rice.