Zesty Herby Roast Chicken

Preheat the oven to 180°C.

Remove the chicken from the refrigerator, pat it dry inside and out with paper towels and leave it at room temperature for 30 minutes.

Combine the chopped rosemary, smoked paprika, garlic powder, onion powder and citrus zest.

Brush the chicken inside and out with olive oil.

Season with salt and black pepper, then press three-quarters of the herb and spice mixture over the skin and inside the cavity.

Work the seasoning into the joints, then tuck the wings behind the chicken.

Carefully remove the top of the opened beer can to create a wider opening.

Pour out half the beer and gently heat the remaining beer in a small saucepan until it reaches the boil.

Return the hot beer to the can, then add the rosemary sprigs, lime quarters and bay leaves.

Stand the can upright in the centre of a Legacy Pan.

Carefully lower the chicken cavity over the can until it sits securely, with approximately three-quarters of the can inside the bird.

Press the remaining seasoning mixture over any uncovered areas, adding a little more olive oil to help it stick.

Lightly coat the outside of the chicken with olive oil.

Arrange roasting vegetables and fresh herbs around the chicken, if using.

Add potatoes at the beginning of cooking. Add pumpkin, kūmara or other quicker-cooking vegetables halfway through.

Roast on a lower oven rack for 1–1¼ hours, depending on the size of the chicken, until the skin is deeply golden and the thickest part of the thigh reaches 74°C.

Carefully lift the chicken from the can and leave it to rest briefly.

Remove the can from the pan and serve the chicken with the roasted vegetables and a crisp salad.