Beer and Butter Roasted Whole Chicken with Potatoes

Peel and cut 300 gr Potatoes into large, uniform wedges, then place them directly into a large roasting pan.

Add 1 tbsp Olive oil extra virgin, ¹/₂ tsp Table salt, 10.5 gr Butter cut into small cubes, 1 cloves Garlic (crushed), and 1.5 gr Fresh Rosemary to the potatoes in the pan and toss thoroughly.

In a small bowl, melt 24.5 gr Butter and mix with 1 ¹/₄ cloves Garlic (finely minced), 1 ¹/₂ tsp Red pepper powder, 1 tsp Dried Thyme, ¹/₂ tsp Black Pepper - Powder, and ¹/₂ tsp Table salt to form a fragrant spiced butter paste.

Pat 1 kg Whole Chicken thoroughly dry with paper towels, rub the spiced butter evenly all over the skin and gently underneath the breast skin, then tuck 1 cloves Garlic and 1.5 gr Fresh Rosemary into the cavity.

Place the seasoned chicken breast-side up in the center of the pan, pushing the potatoes around it, and slowly pour 130 ml Beer around the base without wetting the chicken skin.

Cover the pan loosely with aluminum foil and bake in an oven preheated to 180°C (356°F) for 50 minutes until the meat begins to soften.

Remove the foil, raise the oven temperature to 200°C (392°F), baste the potatoes with the pan beer juices, and roast for another 30 minutes until the chicken skin turns golden-brown and crisp.

Remove the tray from the oven, let the chicken rest for 10 minutes on a cutting board, then carve and serve warm with the beer-infused roasted potatoes.