98 Ratings
  • 5 star values: 74
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

495 calories; 34.5 g total fat; 129 mg cholesterol; 446 mg sodium. 3.1 g carbohydrates; 41.5 g protein; Full Nutrition


Reviews (77)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/15/2013
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 it down to 200 and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth! Read More
(71)

Most helpful critical review

Rating: 2 stars
09/28/2016
This did not turn out like I expected it to. The flour oil coating burned while the skin stayed moist and not crispy. My oven has been calibrated and I've been cooking and baking successfully for the past 30 years. I don t know how the other people can give positive reviews on this recipe. Unless they changed it. Otherwise I can not figure out what went wrong. Read More
98 Ratings
  • 5 star values: 74
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/15/2013
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 it down to 200 and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth! Read More
(71)
Rating: 5 stars
02/11/2013
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. Read More
(33)
Rating: 5 stars
02/13/2013
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. Read More
(32)
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Rating: 5 stars
04/02/2013
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. 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. Read More
(21)
Rating: 5 stars
03/23/2013
I will be posting pix of this after dinner but I had to write this after I sliced off a bit of this heavenly chicken. This is so freakin' juicy and I love the mix of spices. The only advice I would give is to grind your spices in a blender for quicker and finer results. Other than that followed it to a T. Love it! My pix will not do this justice but thanks for sharing Doc! Read More
(18)
Rating: 3 stars
03/22/2014
I followed this recipe exactly and I will say the seasoning blend was fabulous I took it out of the oven when my thermometer beeped 165 and the white meat was very dry while the dark meat was perfect. I will make this again but with leg quarters only. Thank you for the recipe! Read More
(17)
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Rating: 5 stars
07/30/2013
This was so tasty and easy. We did this on the grill. We were worried about the fennel overpowering the flavor but it didn't. Tastes just like roasted chicken should. Thanks so much for the recipe. Read More
(11)
Rating: 5 stars
04/14/2013
This was great! Trying to make it a bit more healthier I ended up cutting out the flour and only using 4 tablespoons of oil. I brushed it on skinless chicken breasts it wasn't crispy but I wasn't expecting it to be without the skins on. Next time I will cut the oil down more as it was still a bit oily after it was cooked. Very good mixture though! Read More
(11)
Rating: 5 stars
02/14/2014
Just awesome!! I used chicken thighs instead of the whole chicken. Super easy and very flavorful. Didnt have sage but used all the other spices and added some cayenne pepper for some heat. 15 mins in a convection oven and it was ready to be devoured!! Read More
(11)