Add the chicken to a baking pan or large bowl, sprinkle on all sides with salt. Pour the beer over the chicken. Cover and refrigerate for one hour and up to six.

Remove chicken from beer, rinse well and pat dry.

Add to a baking sheet.

Preheat oven to 450.

In a small bowl stir together the olive oil, garlic, rosemary, and pepper.

Drizzle the chicken with the olive oil mixture, turning to coat.

Roast at 425 for 25-30 minutes or until the skin is browned and the chicken is cooked through.