• 1 can beer or orange soda
  • 6 ounces beer, orange soda or even sangria
  • 2 teaspoons brown sugar
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dry, rubbed sage
  • ¼ teaspoon cayenne pepper (or to taste)
  • ¼ teaspoon ground cumin
  • 1 4-5 pound whole chicken


Preheat oven to 350° and line a shallow roasting pan with foil.
Using a pointed can opener, punch 5 holes around the outside lid of the can to allow liquid to vent through the sides. Fill can halfway with the liquid of your choice. Set aside.
Whisk together brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper, and cumin until well combined.
Rinse chicken and pat dry with paper towels. Sprinkle the cavity with salt. Rub the skin of the chicken evenly with the spice mix. Stand up the chicken with the large cavity down and place it on top of the half-filled can in the prepared roasting pan.
Roast for 1-2 hours, depending on the size of the chicken. Internal temperature should be 165°. Remove from oven and let rest for 20 minutes before removing from the can and carving to serve.