Combine the rosemary, cumin, garlic, soy sauce,
vinegar, oregano, lime juice, hoisin sauce, beer,
salt and pepper in a blender and blend until
completely combined. Pour the marinade over the
chicken in a large ziploc bag and let it marinate
for 24 hours.
Preheat oven to 400 degrees. Remove chicken from
marinade and put on a rack in a roasting pan.
Roast until internal temperature registers 165
degrees F on an instant read thermometer, about 1
hour for a whole chicken. Let the chicken rest for
15 minutes before slicing and serving.
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