Crispy Roasted Chicken

Crispy Roasted Chicken

34
Doc Simonson 45

"This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!"

Ingredients

1 h 30 m {{adjustedServings}} servings 495 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
  3. Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  4. Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
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Reviews

34
  1. 40 Ratings

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I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned...

This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful.

I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken.