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Crispy Roasted Chicken

Crispy Roasted Chicken

Name: Crispy Roasted Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 teaspoon kosher salt; ½ teaspoon caraway seeds; ½ teaspoon dried sage; ¼ teaspoon fennel seeds; ¼ teaspoon coriander seeds; ¼ teaspoon dried rosemary; 2 tablespoons paprika; 2 teaspoons garlic powder; 2 teaspoons all-purpose flour; 1 teaspoon onion powder; 5 tablespoons vegetable oil; 1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Rating: 4.72 stars

124 Ratings
98 Reviews
19 Photos

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

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

10 mins

total:

1 hr 30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

495 calories; protein 41.5g; carbohydrates 3.1g; fat 34.5g; cholesterol 129.3mg; sodium 445.6mg. Full Nutrition

Reviews (98)

Most helpful positive review

seroflorus

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

Helpful

(74)

Most helpful critical review

jeddie4444

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

Helpful

(17)

124 Ratings

5 star values: 96
4 star values: 22
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

seroflorus

04/15/2013

Helpful

(74)

Ren Causley

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

Helpful

(33)

Angelina Goose

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

Helpful

(32)

MMMICHELLE

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

Helpful

(21)

mauigirl

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

Helpful

(18)

jeddie4444

03/22/2014

Helpful

(17)

manjulam

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

Helpful

(12)

just_jam

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

Helpful

(11)

chrissysayshi2u

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

Helpful

(11)

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Back to Crispy Roasted Chicken

All Reviews for Crispy Roasted Chicken

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Nutritional Information

Crispy Roasted Chicken

Servings Per Recipe: 6
Calories: 495.3

% Daily Value *

protein: 83 %

carbohydrates: 1 %

dietary fiber: 5 %

fat: 53 %

saturated fat: 41 %

cholesterol: 43 %

vitamin a iu: 27 %

niacin equivalents: 101 %

vitamin b6: 45 %

vitamin c: 3 %

folate: 3 %

calcium: 3 %

iron: 16 %

magnesium: 15 %

potassium: 12 %

sodium: 18 %

thiamin: 13 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Crispy Roasted Chicken

1 of 98

All Reviews

seroflorus

04/15/2013

Helpful

(74)

Ren Causley

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.

Helpful

(33)

Angelina Goose

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.

Helpful

(32)

MMMICHELLE

04/02/2013

Helpful

(21)

mauigirl

03/23/2013

Helpful

(18)

jeddie4444

03/22/2014

Helpful

(17)

manjulam

02/14/2014

Helpful

(12)

just_jam

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.

Helpful

(11)

chrissysayshi2u