The Best Ever "Oven Beer Can Chicken"

My family can't rave enough about this chicken!!!  It is so tasty that even my husband who is NOT a fan of chicken loves this recipe!  We like it so much that we eat it atleast once a week.  Last week my husband had this great idea of making this chicken and then using the meat to make pita pockets for dinner, it was awesome!!  If you are not a fan of beer, you can use a can of chicken broth instead, and the chicken still turns out so moist and has awesome flavor!

Ingredients:

1/4 cup garlic powder

2 tablespoons salt

2 tablespoon dried oregano

1 tablespoon salt

1 1/2 teaspoons ground black pepper

1 (12 fluid ounce) can light-flavored beer (such as Bud Light®, or your favorite kind)

1 (3 pound) whole chicken

2-3 bay leaves (whole)

2-3 Tbsp of veggie oil or olive oil

Directions:

Preheat oven to 350 degrees F (175 degrees C).
1. Mix the garlic powder, salt, dried oregano, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.  Pierce holes using a can opener in the can where there is not liquid in the can (you don't have to do the piercing can part, but I found that it gave the chicken more flavor).  Place the bay leaves and some of the spice mixture (appox. 1/2 Tbsp) into the beer/broth.
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
3. Rub the veggie or olive oil all over the chicken.  Rub the prepared seasoning mixture over the entire chicken.
4. Bake the chicken in the preheated oven. If you find that the beer/broth in the pan has dried or no longer there, add additional beer/broth or some water.  Check the chicken after 45 minutes to 1 hour.  Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. WARNING...Chicken and beer can will be HOT, so be careful when trying to remove the can!!!