Monday, September 22, 2008
Made this last week for dinner because it is quick and easy.
It's the infamous chick can recipe and it's always an easy way to cook a bird.
This version was an olive oil, cilantro, lime and salt and pepper rub with the cavity stuffed with garlic, red onion, orange/red peppers, zuccinni and halved limes.
I then poured out half a can of beer and shoved it into the cavity and placed the chicken on a pie backing dish for the greasy cast off.
Cooked it at about 325 degrees for about two hours (or until the drumstick easily tears off) and then served it with rice.