Well, there it is.
I rubbed the chicken all over with chilli oil, then a generous layer of garlic salt, herbs and pepper.
Crack the tinny, pour half the contents into a glass

and up-end the chook onto the tin. Into the oven for 90 mins, with the par-boiled spudsies and stuffing balls going in at T-20.
And it was fantastically good (said he, modestly

). Tender, moist, falling-off-the-bone meat, and acres of crispy tasty skin. I shall never roast a chicken any other way

I could have poured more of the beer out beforehand though. Maybe 2/3 into the glass next time...