Beer Can Chicken, Country Style Vegetables with Roasted Garlic

1. Preheat your oven to 200°C (400°F). | 2. Rub the chicken all over with olive oil and lemon juice. Take a halved garlic clove and rub the open end over the chicken for extra flavor. | 3. In a small bowl, mix together the paprika, crushed chili, thyme, salt, and pepper. Rub this seasoning blend generously over the chicken.

If using a marinade injector, mix your marinade ingredients until smooth to avoid clogging. Inject the marinade into various points of the chicken flesh for extra juiciness and flavor.

1. Open a can of beer and pour out (or drink!) about one-third of it. | 2. Place the beer can on a roasting tray and gently set the chicken on top of the can, pressing down so the chicken sits securely upright.

1. Place the tray with the chicken in the oven, standing upright on the can. | 2. Roast for 25 minutes at 200°C, then lower the temperature to 180°C (350°F) and roast for an additional 25 minutes. (Cooking times may vary depending on your oven; check the chicken periodically.) | 3. In the final 20 minutes of roasting, add a whole garlic bulb to the roasting pan.

1. Roasted Pepper: Rub the red pepper with oil and place it on a piece of foil in the oven alongside the chicken. Roast for 15-20 minutes until the skin is soft, charred, and easy to peel. Remove from the oven, peel off the skin, and slice into strips. | 2. Green Beans: Boil or steam the green beans until tender, then set aside. | 3. Charred Corn: Boil the corn first, then transfer to a hot griddle pan to char slightly. When done, hold the cob upright and slice downwards with a knife to remove the kernels. Optionally, toss the sliced red pepper and green beans in the griddle pan briefly for some char marks.

1. In a bowl, toss the red pepper strips, green beans, and corn kernels with a little olive oil, a squeeze of lemon juice, chopped coriander, and salt and pepper. | 2. Serve alongside pieces of the beer-can chicken for a flavorful, rustic meal. Enjoy!