Step 1

Preheat the oven to 190°C/374°F.

Step 2

Open up the can of Guinness and pour out roughly half the can to save for later. Stand the chicken up and push the can into the cavity, standing the chicken up vertically. Place the chicken onto a baking tray.

Step 3

In a bowl combine your dried herbs; oregano, basil, rosemary, thyme, along with the chilli flakes, garlic powder, light brown sugar and a tsp of salt

Step 4

Rub the tomato purée onto the chicken, making sure you fully cover the surface.

Step 5

Press your dry rub onto the chicken. Firmly push it onto the skin so most of it sticks on – this will form a thick crispy crust on your chicken.

Step 6

Pop it in the oven for an hour.

Step 7

Meanwhile make the slaw. Finely shred the fennel, apple and cabbage. Finely chop your parsley.

Step 8

In a small bowl mix the mustard, mayonnaise, apple cider vinegar, and sugar with a pinch of salt and black pepper. Dilute it with 2 tbsp of water and massage it into your chopped veg.

Step 9

When the chicken is done, allow it to rest for 5 minutes before carefully removing it from the tin.

Step 10

Measure about 350ml of liquid from the chicken-y Guinness can, making up the difference with the Guinness saved earlier if it is less than this. Pour any juices in the baking pan into a saucepan along with the Guinness.

Step 11

Add in your chicken stock, light brown sugar, tomato purée and the apple cider vinegar. Heat on a medium heat until it starts to bubble. Mix a tbsp of flour with 2 tbsps of water and add this in, whisking vigorously as you pour. Continue cooking for 5 minutes until the sauce thickens. Season with salt and pepper.

Step 12

Carve your chicken and serve it with the Guinness gravy, fresh slaw and chips.