This chicken is incredibly moist and tasty.
1 (3-lb.) whole chicken
1/8 cup vegetable oil
1/4 cup liquid steak seasoning/marinade (I used A-1 Chicago Style Marinade)
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
1 can soda (I used ginger ale)
1. Remove the giblets, etc. from the chicken if it has them. Rinse chicken with cold water; pat dry and place chicken in a large zip-top plastic freezer bag.
2. Whisk together oil, marinade, rosemary, garlic and pepper. Pour evenly over chicken. Seal bag, and refrigerate, turning occasionally, for 8 hours. Remove chicken from marinade, discarding marinade.
3. Using a can opener, carefully remove lids from the soda can. Remove about one-fourth soda from each can, leaving remaining soda in can. Place can in a lightly greased large roasting pan. Place chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod of sorts, allowing chicken to stand upright.
4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted
into thigh registers 170° and chicken is golden brown. Let stand 10 minutes; carefully
remove cans before serving.