1 Chicken (2-4 lbs), rinsed in cold water and patted very dry, inside and out with paper towel
2-3 cloves of garlic, minced
½ tsp. dried rosemary
½ tsp. dried thyme
1 Tbsp. granulated garlic powder
2 tsp. kosher salt
2 tsp. paprika
1 tsp. each black pepper, onion powder, and dry mustard
½ of a can beer, your choice
Preheat oven or grill to 400 degrees. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towel.
Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl. Rub mixture on outside and inside of chicken. Spray with non stick cooking spray.
Pour out about 1/3 cup of beer from can, and then add 2-3 cloves of minced garlic, rosemary, and thyme to can. Place can in an oven proof dish and position chicken over top of can, adjusting legs to prevent chicken from falling over.
Place in over on lowest rack and cook for 30 minutes. Then reduce heat to 350 degrees and continue cooking for about 60-90 minutes, until juices run clear when tested with a knife or internal temperature of chicken is 165 degrees in the breast area and 180 degrees in the thigh.
Remove from oven or grill and let stand for 10 minutes before carving.