Adapted from: Frontera
Image credit: Pinterest
1 large whole chicken
1 teaspoon black pepper
1 tablespoon dried oregano
1⁄2 teaspoon fresh cumin
1 12-ounce can dark Mexican beer
1 head garlic, sliced in half
4-6 cups chopped root vegetables (optional)
2-3 tablespoons vegetable or olive oil (optional)
1⁄2 teaspoon chili flakes
3 tablespoons piloncillo (Mexican raw sugar) chopped, or brown sugar
Set oven to 375°F with the rack on lowest level, set grill to medium.
Mix pepper, oregano, cumin and 1 teaspoon salt. Pat chicken dry and rub on 2 teaspoons of the spice mix. Set aside 3⁄4 cup beer. Cut o the top of the beer can with a can opener. Drop one half garlic head and 1⁄2 teaspoon spice mix in the can with remaining beer. Set can in the center of a 13×9 baking dish and to the chicken’s cavity over. Toss vegetables with oil, add a pinch of salt and scatter around chicken. Roast for 1 hour, stirring vegetables twice.
Meanwhile, in a small saucepan mix beer with remaining spice mix, garlic, chili flakes and piloncillo. Simmer over medium heat, stirring until the sauce is reduced, about 30 min. When a thermometer in the chicken thigh reads about 145°F, brush on the beer glaze and roast to about 155°F and golden, about 15 min.
Remove chicken to a cutting board and lift off the can. Tent loosely with foil for 5-10 min. Pour the contents of the can into the pan, toss with vegetables and cook about 10 minutes.