The chicken that saved the day: Sharyn’s beer-can chicken (actually upended on a Sprite can filled with beer, but close enough). 

BEER-CAN CHICKEN

What you need:

1 organic, free-range chicken

1 half-full can of soda or beer (I vote for beer)

Olive oil

Whatever rub you desire (I like season salt and garlic powder)

1 smallish onion

What you do:

1. Clean chicken and pat dry with paper towels.

2. Rub chicken all over with olive oil, and then sprinkle on desired seasoning.

3. Stick the onion in the neck, and then upend the chicken on the half-full beer can (using one of these helpful contraptions if you so desire). 

4. Place in a baking dish (to catch juices) lined with foil, as shown above. 

5. Cook either on the grill (with the top down) or in your stove at 375F (you may have to remove all but the bottom rack) for about an hour and a half (depending on size of chicken), or until juices run clear. Let rest, remove beer can and onion, and serve.