Combine all the dry ingredients in a mixing bowl and set to one side.
Remove any string from the chicken, and using a sharp knife, score into the breast, thighs and drumsticks.
Rub the prepared spice mix all over the chicken and into all the cavities and score marks, ensuring it is well covered.
Pour half of the can of lager over the chicken and leave for an hour or overnight to marinade.
Oven method-In a deep roasting tray, sit the chicken over the remaining half can of lager, placing the can into the cavity. Cook in a preheated oven at 190°C /Fan 170°C / Gas Mark 5 for 1 hour and 45 minutes.
BBQ method – Place the bird on the BBQ, keeping the can upright. Carefully balance the bird on its two legs and the can. BBQ over indirect medium heat until the juices run clear and the internal temperature reaches 170°C in the breast and 180°C in the thickest part of the thigh, approx. 1 ½ hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill. Let the chicken rest for about 10 minutes before lifting it from the can