Wash the chicken well inside and out.

Dry it with paper towel (be careful not to leave any piece of paper on or in the chicken!)

Grind your spices, then add the grated garlic to it. Mix them well.

Pre heat the oven.

Mix 1/4 of the spice with the room temperature butter.

Sprinkle 1/4 inside of the chicken.

Rub 2/4 to the skin of the chicken.

Press the spicy butter under the skin of the chicken breast.

Wash carefully the can of the beer.

Pour 1/3 of the beer into the pan, then add about 2 cups of water too.

Place the can in the middle of the pan.

Sit the chicken on the can.

Roast it about 1-1.5 hour (depends on the size of your chicken, mine was a smaller one, so it was ready in less than 1 hour)

If the beer-water evaporates from under the chicken, just add some more water, so the beer won't burn down in your pan.

After the chicken is golden brown and the thickest part of it is well done, turn off the oven and let the chicken rest for about half an hour.