Spanish style beer can chicken with saffron potatoes
Beer can chicken is incredibly delicious, juicy and moist. Add a Spanish twist by seasoning with paprika, saffron and garlic.
1 large chicken
1 can of beer
1 kg potatoes, halved
A good pinch of saffron
Small bunch of parsley, chopped
For the seasoning mix
100g ginger, roughly chopped and smashed
3 clove garlic, smashed, skin on
1 tbsp paprika
1 tbsp marjoram
1 tsp salt
1 tsp sugar
For the rub
Preheat the oven to 180c.
Dissolve a good pinch of saffron in boiling water and parboil the potatoes for around 10 minutes.
Use a slotted spoon to transfer the potatoes to a roasting tray. Drizzle with a little olive oil and a pinch of salt.
Mix the ingredients for the seasoning mix and put inside the cavity of the chicken. Shake the chicken well.
Mix the ingredients for the rub and massage into the skin of the chicken.
Open the beer and drink half of it, then stand the chicken on the can, in the centre of the potato tray.
Roast for 1 hour, giving the potatoes a toss after 45 minutes.
Transfer the chicken and potatoes to a plate, garnish with parsley and finish with a squeeze of lemon and a sprinkling of salt.