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Roasted Soda Can Chicken

A different take on the typical beer can chicken. I inject the butter-based rub under the skin for better flavor. The steam from the liquid makes this moist and tender.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3352.1 kcal

Equipment

  • 1 Baking Sheet Large enough to hold the chicken and can securely.
  • 1 Mixing Bowl For preparing the butter rub.
  • 1 Meat Thermometer Essential for ensuring safe internal temperature.
  • 1 Aluminum Foil For tenting the chicken during resting.
  • 1 Measuring Spoons For accurate seasoning measurements.

Ingredients
  

Main

  • 1 4 pound whole chicken
  • ¼ cup butter melted
  • 2 tablespoons brown sugar
  • 2 cloves garlic minced
  • salt and pepper to taste
  • juice of 1 fresh lemon divided
  • 1 12 ounce can lemon-lime soda (such as Sprite®)
  • 1 small whole onion peeled
  • 1 squeezed lemon half

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
  • Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
  • Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
  • Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Notes

For optimal crispness, ensure the chicken is thoroughly patted dry before applying the rub. While the soda can method adds moisture, consider using a dedicated vertical roaster for better stability and heat distribution, avoiding potential chemical leaching from can coatings. Injecting the butter rub is excellent, but for deeper flavor, a light dry brine (salt, sugar, spices) applied 12-24 hours prior can transform the bird. Always rely on a reliable meat thermometer to ensure safe doneness (165°F for breast, 175-180°F for thigh) and prevent overcooking, especially the breast. Let the chicken rest tented with foil for at least 10-15 minutes; this allows juices to redistribute, resulting in a more succulent bird. For an aromatic boost, add fresh herbs like thyme or rosemary to your butter rub, and place chopped root vegetables around the chicken on the baking sheet to roast in the flavorful drippings.