Crispy Roasted Chicken6 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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!” - by Doc Simonson
Original recipe yields 6 servings
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 495 cal
- 34.5 g
- 3.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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...." See more"
"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...." See more"
"This was a big hit with my family; they demolished a whole bird--a rare occurrence! I really liked the spices and herbs in the rub and the bird was just delicious--and crispy, as the recipe promised...." See more I would definitely make this again. Thank you so much! Oh--instead of cutting the bird in two, I just cooked it whole for an hour and a half. Lovely."
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