OVEN ROASTED BEER CAN CHICKEN RECIPES

Steps:

• Scrub potatoes well. Cut potatoes into 1 inch cubes.
• In a large mixing bowl, add the cubed potatoes and cover them with cold water. Let the potatoes soak in the water for at least 30 minutes to remove excess starch.
• Once potatoes have soaked, drain and discard the water from the potatoes. Keep potatoes in the large mixing bowl.
• Preheat oven to 425°F. Spray a large baking sheet with non-stick olive oil spray. Set aside.
• In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, Kosher salt, black pepper, and dried parsley.
• Drizzle the olive oil mixture over the potatoes. Gently mix the potatoes to ensure they are all covered with the seasoning.
• Evenly spread the seasoned potatoes onto the prepared baking sheet. Ensure the potatoes aren't touching so they have room to crisp.
• Place the potatoes into the preheated oven for about 20 minutes. The potatoes should crisp up on the bottom side. (if the potatoes aren't crispy on the bottom, give them another 5 minutes to bake)
• After the 20 minutes, turn potatoes over and place back in the oven for another 10 minutes. Potatoes should be crispy on the outside and tender and soft inside.
• Remove potatoes, taste for seasoning, re-season if needed.

Steps:

• Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
• Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
• Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
• Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
• Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.