Hearty Spoon

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Juicy, tender and packed with flavour — this beer-marinated roast chicken with potatoes, carrots and peppers is comfort food done right. Olive oil, garlic, mustard, paprika and a splash of beer make the chicken melt in your mouth. Serve with rice and a fresh salad or whatever you prefer. Try it tonight! 🍗🍻😋

Why this chicken is delicious with beer?

Beer brings moisture, mild acidity and flavour compounds (malty sweetness and subtle bitter notes from the hops) that deepen the taste of the chicken. The carbonation and acids help the marinade penetrate and gently tenderize the meat, while the beer’s flavour caramelises in the oven and pairs beautifully with garlic, mustard and paprika. The result is juicy, flavourful chicken with a lightly caramelised, savoury crust.

Ingredients

Chicken pieces (thigh + drumstick attached — I used quarters)

Olive oil
Crushed chilli (adjust heat to taste)
Crushed garlic (or minced)
Classic yellow mustard
Salt
Sweet paprika
Beer (a light lager or ale works well)
Potatoes (cut into chunks)
Carrots (cut in pieces)
Bell pepper (cut into strips)

Step-by-step (what to do)

• Prepare the marinade: In a bowl mix olive oil, crushed chilli, crushed garlic, a little classic mustard, salt, and sweet paprika. Add beer and stir to combine.
• Score the chicken: Make a few shallow cuts in the thicker parts of the thighs/drumsticks so the marinade can penetrate better.
• Marinate: Put the chicken in a dish or bowl, pour the marinade over it ensuring it’s well coated. Cover and refrigerate for at least 2 hours — or overnight for deeper flavour.
• Preheat oven: Preheat to 200°C / 400°F.
• Prepare vegetables: Arrange potatoes, carrots, and bell pepper in the roasting dish. Drizzle with olive oil, season with salt, and sprinkle a little sweet paprika over the vegetables for extra colour and flavour.
• Add chicken: Place the marinated chicken on top or beside the vegetables. Pour any remaining marinade over the top.
• Roast: Put the dish in the oven. Roast for about 40–60 minutes (time varies with oven and size of pieces). Turn the chicken and vegetables halfway through so everything browns evenly. Baste with pan juices if you like.
• Check doneness: Chicken is done when internal temperature reaches 75°C / 165°F in the thickest part or juices run clear. Skin should be golden and the veggies tender.
• Rest: Let the chicken rest 8–10 minutes before serving so juices redistribute.
• Serve: Serve with the roasted vegetables — and remember you can serve this with rice, salad, or anything you prefer (see serving ideas below).

Ingredients — quantities (to your taste)

Below are suggested ranges for roughly 4 people — adjust freely because you said quantities are to your taste:

Olive oil: 1–3 tbsp (for marinade) + extra for veggies

Crushed chilli: ½–1 tbsp (or less if you prefer mild)

Crushed garlic: 1–2 tbsp (or 1–2 cloves minced per person)

Yellow mustard: 1–2 tsp (a little goes a long way)

Salt: to taste (start with 1 tsp and adjust)

Sweet paprika: 1–2 tsp

Beer: 150–250 ml (half to a whole can — enough to moisten the marinade)

Chicken: 4–8 quarters depending on servings

Potatoes: 3–4 medium, cut

Carrots: 2–3, cut

Bell pepper: 1–2, sliced

Remember: These are only guides — increase or decrease any ingredient to suit your family’s tastes.

• Serving suggestions

Serve with rice and a fresh salad for a light, balanced meal.

Or keep it rustic: serve with the roasted potatoes and vegetables from the tray.

Other options: garlic buttered rice, couscous, crusty bread to soak up juices, or a green bean/lettuce salad with lemon vinaigrette.

Leftovers are great in sandwiches, salads, or shredded over rice.

• Quick tips & tricks

Make shallow cuts in the meat so the marinade sinks in.

Marinate longer (overnight) for deeper flavour.

If skin browns too fast, tent with foil and finish cooking.

Baste once or twice during roasting for extra flavour.

Use skin-on pieces for juicier, crispier results.

For a milder beer taste, use a light lager; for more caramel notes, a darker ale works well.

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