Kirstie Alley's Beer-Basted Organic Chicken

After years of harmful yo-yo dieting, Kirstie Alley has finally lost the weight and is sharing her secret recipes for staying skinny and satisfied. Enjoy this beer-basted chicken with potatoes and an arugula salad for an easy, filling weeknight dinner.

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Ingredients 


Arugula Salad

1 1/2 cups baby arugula 

1 tbsp shaved parmesan 

1 tsp extra virgin olive oil 

A pinch of sea salt

A slight squeeze of lemon juice 

Beer-Basted Organic Chicken and Potatoes 

1 whole organic chicken 

1 tbsp butter

1 tsp of salt

1/2 tsp pepper 

5 cloves of garlic

1/2 lb baby potatoes 

1 tbsp extra virgin olive oil 

1 can of beer

A pinch of sea salt

Directions

Pre-heat the oven to 350°F.

Marinate the chicken in butter, garlic, salt and pepper. Separately, toss the potatoes in olive oil and sea salt. 

Place the potatoes on the bottom of a baking dish with the chicken on top. Pour half the can of beer over the chicken and place it in the oven.

Pour the rest of the beer over the chicken as it cooks. Depending on its size, the chicken will take 1-1 1/2 hours. It should be brown and crispy when it's done.

As the chicken cooks, toss together the arugula, parmesan, olive oil and lemon juice.