This beer can chicken recipe is the mother of all beer can chickens, made with a variety of herbs and spices and covered in half a pound of bacon. Eat up!
Preheat oven to 450ºF. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
Place chicken in the oven for 10 minutes and then lower temperature to 325ºF and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165ºF on an instant-read thermometer.