Big Bud's Beer Can Chicken

Ingredients

• One 2- to 3- pound chicken, organic and free-range if you can
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground sage
• 1 teaspoon fine sea salt
• 1 tablespoon freshly ground black pepper
• One 12-ounce can beer
• 2 garlic cloves, smashed
• 1/2 pound bacon

Directions

1. Preheat the oven to 450 degrees F. Rinse the chicken under cold water, then blot it dry with paper towels. In a small bowl, stir together the oregano, garlic powder, onion powder, paprika, ginger, sage, salt, and pepper. Use half of that spice blend to season the inside of the chicken. Carefully loosen the skin over the breast, then spread the remaining seasoning directly onto the meat beneath the skin.
2. Open the beer and discard about 1/2 cup. Add the smashed garlic to the can. Set the chicken over the beer can so the can fits into the cavity, then place it upright, can side down, in a large oven-safe skillet. Tuck 2 or 3 slices of bacon into the neck opening at the top, then arrange the remaining 5 or 6 slices over the outside of the chicken.
3. Roast for 10 minutes. Reduce the oven to 325 degrees F and continue roasting for 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
4. Rest the chicken for 5 to 10 minutes. Take off the bacon, then serve the chicken whole, shredded, or cut into portions.