This could well be the most ingenious way to roast a chicken and will surely be a talking point amongst your guests. The Guinness® will steam the chicken from the inside lending a rich stout flavour while the skin stays crispy. Serve standing upright with the beer can in the chicken for extra impact.
Preheat the oven to 200°C.
Drizzle the sweet potato, red onions and thyme with a little of the olive oil, season with salt and pepper and roast on oven dish until just cooked. Remove from the oven and set aside. Place the red peppers on an oven tray and roast until the skin has blistered and blackened slightly. Transfer to a large bowl and cover with cling film for 15 minutes. Once the peppers have cooled to touch, gently peel the skin off and removed the inner seeds and membrane. Tear into long strips and add to the roast sweet potato and onions. Add the rest of the salad ingredients and toss together. Check the seasoning adjusting if necessary and set aside until serving.