For the chicken
3 onions, dry
2 tablespoon(s) olive oil
2 clove(s) of garlic
3-4 sprig(s) thyme
1 1/2 kilo baby potatoes
660 g beer, dark
50 g balsamic vinegar
2 tablespoon(s) honey
2 level tablespoon(s) vegetable bouillon powder
3-4 sprig(s) rosemary
1 chicken
2 tablespoon(s) olive oil
For the sauce
1 tablespoon(s) corn starch
2 tablespoon(s) water
To serve


1.Place a pan over medium/high heat and let it get hot.
2.Add 1 tablespoon of olive oil.
3.Coarsely chop the onions, finely chop the garlic and add them to the pan along with some thyme.
4.Sauté until nicely caramelized.
5.Preheat oven to 180* C (350* F) Fan.
6.Wash the baby potatoes, cut them in half leaving the peel on and transfer to a baking pan.
7.To the pan with the onions and garlic, add 500 g of black beer, balsamic vinegar, honey and bouillon granules. Set the rest of the beer in the can aside.
8.Remove from heat, add to the baking pan with the potatoes and mix thoroughly.
9.Make a space in the middle of the baking pan and place the can with the rest of the beer in it.
10.Stuff the rosemary and thyme sprigs in the can.
11.To the chicken, add 2 tablespoons of olive oil and 1 tablespoon of bouillon granules. Spread over the surface of the chicken to coat.
12.Place the chicken standing straight up over the beer can (to help keep it up) so that it roasts evenly.
13.Roast for 1 ½ hours.
14.When ready, remove from oven, remove the beer can and cut the chicken into portions.
15.Remove the baby potatoes from the pan and set aside.
16.For the sauce
17.Place a pan over heat and add the sauce from the pan.
18.In a small bowl, combine the corn starch with some cold water.
19.Add to the pan and simmer until the sauce thickens.
20.When ready, transfer sauce to a clean bowl.
21.Serve the chicken with the potatoes and sauce. Sprinkle with fresh oregano and rosemary.

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