Serves: 4
Total Calories: 136

1 (3- to 4- pound) chicken, cleaned of fat, skin on, rinsed, and patted dry
1 juice of 1 lemon
1 1/2 teaspoons kosher salt (or to taste), divided
1 teaspoon freshly crushed black pepper, divided
1 large garlic clove
1 tablespoon dried sage, or thyme (for fresh sage use 1 teaspoon)
4 tablespoons butter or margarine, softened
cooking twine
1 1/2 cups Vienna or Marzen-style beer

Rub chicken inside and out with lemon juice. Sprinkle inside with half the salt and pepper. With side of a cleaver, mash garlic and remaining salt to form a paste and mix with sage and butter. Carefully lift skin on each side of the chicken breast and push some of the mixture under. Rub the remaining mixture over the outside.

Truss (using cooking twine, tie the legs together, turn and tie wings together) and place chicken breast side down on well-greased rack in a shallow pan. Pour beer into pan and place in 425° oven for 40 minutes, basting every 10 minutes with beer and pan drippings. Turn breast side up and roast 25 minutes, basting every 8 minutes. Continue roasting and basting until meat thermometer inserted into the thickest part of the thigh registers 160°. The juices should run clear when you puncture the skin at the thigh joint. Remove from pan and place on heated platter. Cover with foil and allow to rest 10 minutes before carving. Serve with pan juices or make into gravy. Or save pan juices to simmer with the carcass for a delicious soup.

Variation: You can use the same recipe and cooking method for a small fresh turkey.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 104

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