For extra crispy skin, consider placing the chicken under the broiler for the last few minutes of cooking, but watch carefully to avoid burning. Feel free to experiment with other herbs and spices to customize the flavor profile to your liking. Smoked paprika, thyme, or oregano would all be delicious additions. Ensure the chicken halves are spaced apart in the pan to promote even browning. If necessary, use two separate pans.
Crispy Roasted Chicken
-
PREP TIME20 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING6 People
-
VIEWS404
Experience the taste of a Bavarian biergarten in your own kitchen! This recipe delivers a perfectly crispy and flavorful roasted half chicken, reminiscent of the beloved Brathähnchen. Pair it with your favorite sides for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate3 g
-
Cholesterol129 mg
-
Fiber1 g
-
Protein42 g
-
Saturated Fat8 g
-
Sodium446 mg
-
Sugar1 g
-
Fat35 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste. (10 minutes)
03 Step
Recipe View Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching. (10 minutes)
04 Step
Recipe View Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing. (70 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nick Leannon
Jun 14, 2025The tip about broiling the chicken at the end is genius! It really takes the crispiness to the next level.
Salvatore Koch
May 14, 2024This recipe is a game-changer! The chicken was incredibly juicy and the skin was perfectly crispy. The spice blend is spot on!
Kenyatta Reinger
Jan 5, 2024I've made this recipe several times and it's always a hit. It's so easy to follow and the results are restaurant-quality.