• 1.8kg free range chicken
  • Olive oil
  • Can of Aussie beer
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp English mustard powder
  • Fresh thyme
  • Salt
  • 1 head of garlic
  • 3 onions
  • Bunch of baby carrots
  • 1 tomato, diced
  • 200g chopped pancetta
  • Chicken stock
  • Vegemite


  1. Preheat your oven to 180 degrees. Mix all dry ingredients together, coat the chicken with oil and rub the mix onto the skin.
  2. Crack open the beer and place the chicken onto the can, legs down so it looks like it is standing up. Place in into a tray in the in oven for about an hour. Fifteen minutes before its is ready add the pancetta to the tray.
  3. Once the chicken is cooked, begin preparing the gravy. Place the chicken onto another tray, along with the carrots. Put the one use for roasting straight onto the stove top on a high flame along with a splash of the beer, chicken stock, tomato and spoonful of Vegemite. Make sure you are constantly scraping the bottom of the tray with a wooden spoon, so that you are removing all of the crispy goodness, don’t be afraid to swash the vegetable down to get all of the flavour from them.
  4. Serve the chicken with crispy roast potatoes and wilted greens (cavolo nero and/or cabbage).