Chicken in Beer

Instructions

1. Place the whole chicken on a cutting board and pat it dry with paper towels. Drying helps the skin to crisp during cooking.
2. Rub the chicken all over with olive oil, ensuring a good coating. This helps to lock in moisture and flavor.
3. Mix together the garlic, salt, pepper, and paprika in a small bowl. Sprinkle the mixture evenly over the chicken.
4. Heat a large skillet or Dutch oven over medium-high heat. Carefully place the chicken in the skillet and sear on all sides until golden brown, about 4 minutes per side.
5. Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced onions and cook until they become translucent, about 5 minutes.
6. Return the chicken to the skillet, placing it on top of the onions. Pour the beer over the chicken.
7. Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer for 1 hour or until the internal temperature reaches 165°F. Basting the chicken with the beer sauce every 20 minutes ensures a moist result.
8. Once done, remove the chicken from the skillet and let it rest for 5 minutes before carving. Resting helps redistribute juices for a juicy bite.
9. Garnish with fresh parsley before serving for a touch of color and freshness.
10. Serve with your choice of sides, such as potatoes or a green salad.