ReceptnaptárBrathähnchen (whole roast chicken with spiced crispy skin)
Brathähnchen is a classic of German beer gardens and fairs: a whole, seasoned roast chicken with crisp skin. It is very easy to make at home and is excellent for a Sunday lunch. The paprika and marjoram seasoning is characteristic.
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Method
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- Pat the chicken dry and rub inside and out with salt, pepper, paprika and marjoram.
- Reach under the skin too and spread with butter.
- Put the lemon, onion and garlic into the cavity.
- Place in a roasting tin and pour the broth underneath.
- Roast in an oven preheated to 200°C for 60-75 minutes, basting occasionally with the pan juices, until the skin is golden brown and the juices from the thigh run clear.
- Rest for 10 minutes, then carve and serve with the pan juices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dry the chicken well before roasting so the skin turns crisp.
- Resting makes the meat juicy.
- Check with a thermometer: the inside of the thigh should reach 74°C.
Frequently asked questions
What should I serve with it?
Potato salad, roast potatoes, or, beer-garden style, a pretzel.
How long does it roast?
About 45-50 minutes per kg at 200°C.
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