The secret to great roast chicken is keeping the breast meat moist. A modern approach steams the chicken from the inside out as it cooks. A can of boiling beer in there keeps the chicken moist. Beer, soda, wine, you name it: entire books have been written on variations on the beer can chicken theme. There are many good ones, some of the simpler ones are outstanding.

A beer can chicken is cooked standing up. The body cavity is slipped over a can of spiced beer or other liquid. The can and the two legs of the chicken support the bird during cooking. Wire or ceramic stands are available for those of us who serve beer can chicken frequently. You’ll probably want to invest in one after trying this easy recipe.

Traditional beer can chicken is smoked on a charcoal grill. The vertical chicken is tall and will not fit on most grills. Even my large grill requires reconfiguration for beer can chicken. Still, it only works well for smaller birds. Plus, some days just aren’t good weather for barbecuing. That’s why I developed this recipe for the oven. It works for a conventional oven and is ideal for a convection oven. The skin comes out crispy and the meat comes out moist. It’s not smoky when cooked inside, but you can add a little liquid smoke to the beer if you’d like.

– 1 12-ounce can of beer
– Cayenne pepper
– 1/2 tablespoon of paprika
– 1/4 teaspoon garlic powder
– 1 teaspoon chili powder
– 1/2 teaspoon of oregano
– 1/2 teaspoon salt
– 1/2 teaspoon of black pepper
– 1/2 tablespoon of brown sugar
– 1 chicken of 3 pounds
– 2 chopped green onions
– 2 minced garlic cloves
– 1 teaspoon of liquid smoke (optional)

Open the beer. Drink half. Preheat a conventional oven to 375°F or a convection oven to 325°F. Combine seasonings and sugar in a small bowl and mix well. Set the dressing aside. Remove any extra treats from the body cavity and trim any excess fat from the chicken. Rinse inside and out and dry. Sprinkle two teaspoons of the rub inside the bird. Rub another tablespoon onto the skin.

Remove the tab from the half-filled beer and open another large hole with a church key. For the rest of the rub in the tin and add the onions and garlic. Add liquid smoke if you are using it. Slide the beer can into the chicken’s body cavity. Keeping the can upright, pull the chicken’s legs forward until it can stand on its own two feet (plus the can).

Place the chicken on a roasting pan in the oven. Cook until browned and cooked through, about 1 hour in a convection oven at 325°F or 1 1/2 hours in a conventional oven at 375°F. Using an instant-read meat thermometer, check that the legs and thighs have reached 165°F. Remove from the oven and let rest for five minutes. Remember that the beer is still boiling. Be careful when sliding the chicken out of the can.