John and Lisa's Weekend Kitchen

Spanish style beer can chicken with saffron potatoes

Beer can chicken is incredibly delicious, juicy and moistAdd a Spanish twist by seasoning with paprika, saffron and garlic.

Serves 4


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

Olive oil



  • 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. 

John and Lisa's Weekend Kitchen