Roasted Beer Chicken

This is one of my favorite and easiest chicken recipes. It is not beer can chicken, rather it is beer roasted chicken. One of my favorite parts of this dish is the crispy skin on the outside when you use a whole chicken. It is totally worth having to pick through bones to have a beer flavored crispy (non-greasy) chicken skin.

Ingredients:

	1 whole chicken (or chicken parts) I really prefer the whole chicken on this one.
	3 bottles of beer, any kind. You can even use non-craft beer for this. It can also be old or flat beer. I used North by North West Black Ale for this particular one.
	2 tablespoons whole grain mustard
	1 teaspoon cayenne pepper
	1/4 cup olive oil or butter
	1 medium onion, halved
	1 lb root vegetables (potatoes, carrots, etc..) optional
	1 teaspoon of salt

In a large bowl combine the beer, mustard, and cayenne pepper. Marinade the chicken and onion in the beer and spice mixture for at least 4 hours. About two hours before you want to serve the chicken, you should start preparing to roast it. Preheat the oven to 400 degrees. In a glass casserole dish or a metal roasting pan, rub olive oil or butter over the outside of the chicken. Sprinkle salt over the outside and inside of the chicken. I personally stuff the chicken with the onion halves and turn the chicken breast down. If you decide to roast vegetables with the chicken, they should be placed around or inside the chicken at this point. Roast the chicken at 400 degrees for at least an hour or until the internal temperature between the thigh and body is 160 degrees. The outside of the skin should be crispy. The fat in the skin should have melted off into the bottom of the pan leaving the outside skin dry, crispy, and thin. The meat should be "fall off the bone" tender at this point. The breast should also be very juicy as the skin around the outside of the chicken should have kept moisture in. Remove the chicken from the oven and serve.