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My review
Crispy Roasted Chicken
Doc Simonson
"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
1 h 30 m servings 495 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 495 calories; 34.5 g fat; 3.1 g carbohydrates; 41.5 g protein; 129 mg cholesterol; 446 mg sodium. Full nutrition
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Reviews
Read all reviews 6885 Ratings
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Most helpful positive review
4/15/2013
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...
Most helpful critical review
3/22/2014
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 p...
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4/15/2013
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...
2/11/2013
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.
2/13/2013
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.
4/2/2013
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 pro...
3/23/2013
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 wo...
3/22/2014
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 p...
4/14/2013
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...
2/14/2014
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 mi...