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I have been asked how my Beer & Rosemary chicken turned out….So after roasting on 200 for 4 hours, then 500 for 20 minutes it was done!  I did decide to do my favorite asparagus recipe too (this is from my Paleo gluten-free cookbook-thanks Cousin Jen!).

Yummy asparagus!

The verdict on the chicken- very tasty!  I liked it even more with drizzled balsamic reduction.

Beer & Rosemary Chicken finished! You gotta love my fancy paper plate.

So we still did finish the beer (why not?), but the kids didn’t have to eat cereal after all as the chicken was yummy.  Here are the recipes of each if you want them.




  • Whole young organic chicken (pull the skin off and cut fat off)
  • One bottle of gluten-free beer (my favorite is Red Bridge)
  • Table spoon worth of fresh Rosemary
  • 6 Tangerines (cut in half)
  • Sea salt
  • Bell peppers (one each- green, red, yellow); cut up into small strips
  • Baby carrots
  • Squash (and any other veggies you want to throw in!); cut up into small pieces
  • Balsamic reduction
  1. Rub the chicken vigorously with sea salt and place Rosemary stems throughout front and back of chicken and place in roaster
  2. Pour bottle of beer into roaster
  3. Squeeze tangerine juice over chicken
  4. Place vegetables around chicken
  5. Cover and roast for 3-4 hours at 200 degrees; pour juices over chicken every hour
  6. About 20 minutes before complete turn up to 500 for some color
  7. Dish up and drizzle balsamic reduction


  • Bundle of asparagus stalks (break off the ends); wash
  • Group into 3 and wrap prosciutto around
  • Place onto cookie tray
  • Brush olive oil on each one
  • Crack pepper over each one
  • Bake for 10 minutes (until prosciutto is crispy)
  • Drizzle balsamic vinegar over & serve immediately