Poultry: Beer Roasted Chicken with Vegetable Salad

Beer Roasted Chicken with Vegetable Salad


  • salt and pepper to taste
  • 1 tsp. salt
  • a little pepper
  • 1 shallot, finely chopped
  • 1 lime, use only the juice
  • 2 tbsp. herbal vinegar
  • 1 tsp. mild mustard
  • 3 tbsp. rapeseed oil
  • 2 tbsp. raw sugar
  • 1 tbsp. lime juice
  • 1 tsp. Maizena cornflour
  • 75 g baby spinach
  • 2.5 dl dark beer
  • 2.5 dl chicken bouillon
  • 1 whole chicken (ca. 1,4 kg)
  • 250 g bunch of carrots, cut in half lengthways or into quarters
  • 600 g baby potatoes, cut in half
  • 1 kohlrabi (approx. 250 g), cut into segments
Order the ingredients from COOP@home


To make the jus, stir together the beer and remaining ingredients including the cornflour in a pan, bring the boil and allow to cool a little. Rinse the chicken (inside and out) in cold water, pat dry, season. Place the chicken, breast side up, in a wide-bottomed, oiled casserole dish and pour over the jus.

Bake for approx. 10 mins. in the lower half of an oven preheated to 220°C. Coat the chicken with the jus. Reduce the heat to 180°C, finish cooking the chicken for about an hour, spooning over the jus 3-4 times during cooking. The chicken is cooked when the juices run clear when pricked. Once cooked, leave the chicken to stand in the switched off oven for approx. 10 mins., keeping the oven door ajar with a ladle handle.

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the potatoes, carrots and kohlrabi, salt and cook over a medium heat, covered, for approx. 20 min until soft. Remove the vegetables, place in a bowl.

For the sauce, combine the mustard and remaining ingredients including the shallots, mix well and season. Pour the sauce over the warm vegetables and mix. Stir in the baby spinach shortly before serving.


  • Poultry
  • 1h 50 Preparation/cooking time: ca. 30m + Roast in the oven: ca. 80m
  • Servings For 4 people
  • Nutrition 631 Kcal