Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn

Summertime ale and fresh corn, cut right off the cob, make this a really delightful summer meal. It’s a crowd pleaser so you might want to think about making TWO sheet pans full.

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Though I may say so myself, this spice rub blend is a keeper! I use it on chicken all the time, but it’s great on pork as well. When you’re making this recipe, mix together a big batch of the spice mix and store it away in your spice drawer for a rainy day. 

Two summer ale chicken halves on a sheet pan surrounded by onions, corn and potatoes.

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Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Oven Version

  • Prep Time: 15 m
  • Cook Time: 1 h 20 m
  • Total Time: 1 h 35 m
  • Servings:
    4

Ingredients

Spice Mix
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard powder
  • 2 tablespoons coarse sea salt or kosher salt
  • 2 teaspoons coarsely ground black pepper
  • vegetable oil
  • 4 pound whole chicken, sliced in half and backbone removed
  • 2 to 3 sweet onions sliced
  • 2 tablespoons butter melted
  • 3 sprigs fresh thyme
  • salt and freshly ground black pepper
  • pounds baby red potatoes halved
  • 12 ounces summer ale beer or any hoppy amber ale
  • 4 ears fresh corn on the cob kernels cut off
  • 1 tablespoon chopped fresh chives

Instructions

  1. Pre-heat the oven to 425°F
  2. Combine the brown sugar, paprika, dry mustard, salt and black pepper in a small bowl. Rub a little vegetable oil all over the chicken and rub the spice mixture on both sides of the chicken halves. Set the chicken aside.
  3. Toss the sliced onions with the melted butter and thyme sprigs and season with salt and freshly ground black pepper. Place them onto a 15-inch by 10-inch sheet pan and roast in the oven for 20 minutes.
  4. When the onions have roasted for 20 minutes, remove the pan from the oven. Move the onions to the center of the sheet pan to make a bed for the chicken. Place the chicken halves on top of the onions, skin side up. Arrange the baby red potatoes around the chicken, drizzle with a little olive oil and season with salt and freshly ground black pepper. Pour the ale into the pan and roast for 30 minutes.
  5. After 30 minutes of roasting time, baste the chicken with the juices in the pan. Sprinkle the corn kernels around the chicken and toss them in with the potatoes. Return the pan to the oven and roast for another 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the thigh.
  6. Remove the pan pan from the oven. Transfer the chicken to a cutting board and let it rest. Transfer the onions to a serving bowl and pour all the juices from the pan on top. If you prefer your potatoes crispy, set the oven to broil and send the potatoes back in the oven for 5 minutes.
  7. Cut the chicken into pieces and serve it with the onions and jus on top and the roasted baby red potatoes and corn on the side. Sprinkle the chopped chives over everything.

Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Air Fryer Version

  • Prep Time: 15 m
  • Cook Time: 1 h 5 m
  • Total Time: 1 h 15 m
  • Servings:
    4

Ingredients

  • Spice Mix:
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard powder
  • 2 tablespoons coarse sea salt or kosher salt
  • 2 teaspoons coarsely ground black pepper
  • vegetable oil
  • 1 4-pound whole chicken, sliced in half and backbone removed
  • 2 to 3 sweet onions sliced
  • 2 tablespoons butter melted
  • 3 sprigs fresh thyme
  • salt and freshly ground black pepper
  • pounds baby red potatoes halved
  • 12 ounces summer ale beer or any hoppy amber ale
  • 4 ears fresh corn on the cob kernels cut off
  • 1 tablespoon chopped fresh chives

Instructions

  1. Pre-heat the air fryer to 400°F.
  2. Combine the brown sugar, paprika, dry mustard, salt and black pepper in a small bowl. Brush or spray the oil all over the chicken. Set aside 1 tablespoon of the spice mix and rub the remaining mix on both sides of the chicken. Set the chicken aside.
  3. Toss the baby red potatoes with olive oil, salt and freshly ground black pepper in the air fryer basket. Air-fry at 400ºF for 10 minutes. Remove the potatoes from the air fryer and set aside.
  4. Toss the onions with the melted butter and season with salt and freshly ground black pepper. Transfer them to the air fryer basket and air-fry at 400ºF for 8 minutes.
  5. When the onions have air-fried for 10 minutes, give them a toss and pour the summer ale over the onions in the air fryer – most of the beer will end up in the drawer below. Place the chicken on top of the onions, skin side down and air-fry the chicken and onions together at 360°F for 20 minutes. Flip the chicken over and sprinkle the reserved spice mix on top. Air-fry for an additional 15 to 20 minutes, until the internal temperature on an instant read thermometer inserted into the thickest part of the thigh registers 165ºF.
  6. Remove the chicken from the air fryer and let it rest. Transfer the onions to a serving bowl and pour the juices from the bottom drawer over the onions.
  7. Place the potatoes back into the air fryer basket and add the corn kernels. Air-fry for 10 to 13 minutes, shaking the basket a couple of times during the cooking process.
  8. Cut the chicken into pieces and serve it with the onions and jus on top and the roasted baby red potatoes and corn on the side. Sprinkle the chopped chives over everything.
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Comments (2)Post a Reply


  1. I made this with skinless chicken thighs and substituted vegetable broth for the ale. It was absolutely delicious!!

  2. Oh my gosh I used chicken breasts cut in half! Amazing flavor, my husband and 4 year old grandson loved this. Thumbs up at the Kaiels! Thank you.

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