Bavarian roast chicken

Bavarian roast chicken

55 ratings

Louis, student and amateur cook


„Succulent roast chicken, stuffed with aromatics such as onion, garlic and rosemary, dripping with herb butter. Are you not in the kitchen yet?“

Difficulty

Medium 👍
30
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
chicken
3
onions
4 cloves
garlic
250 g
butter
2 tbsp
rosemary (divided)
2 tbsp
thyme (divided)
20 g
parsley
1 tbsp
paprika
1 tbsp
salt
1 tbsp
pepper
Metric
Imperial
  • 1  chicken
  • 3  onions
  • 4 cloves garlic
  • 250 g butter
  • 2 tbsp rosemary (divided)
  • 2 tbsp thyme (divided)
  • 20 g parsley
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp pepper

Utensils

  • pastry brush
  • baking dish
  • oven
  • small saucepan
  • cutting board
  • knife
  • cooking twine

Enjoy with

Mathilda Soleil, (Craftweissbier)
This sumptuous wheat beer with its malt and yeast overtones is a perfect pairing for the crispy chicken. Few beers have the fruity aromas of this one, which bring out the toasted flavor of the chicken. In addition, the beer’s fizziness cuts the richness of the dish.

Nutrition per serving

Cal
1127
Protein
318g
Fat
87g
Carb
5g

Step 1/5

Preheat oven to 150°C/300°F. Coarsely chop onions. Finely mince garlic. Finely chop rosemary and thyme as well as the parsley.
  • 3 onions
  • 2 cloves garlic
  • 2 tbsp rosemary
  • 2 tbsp thyme
  • 20 parsley
  • oven
  • knife
  • chopping board

Preheat oven to 150°C/300°F. Coarsely chop onions. Finely mince garlic. Finely chop rosemary and thyme as well as the parsley.

Step 2/5

Wash and dry the chicken. Cut the wings at the joint and remove cartilage at the end of the drumsticks. Stuff chicken with onions, parsley and half of each the garlic, rosemary and thyme. Truss the chicken by tying the end of the drumsticks together with cooking twine.
  • 1 chicken
  • 1 tbsp garlic
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • cooking twine

Wash and dry the chicken. Cut the wings at the joint and remove cartilage at the end of the drumsticks. Stuff chicken with onions, parsley and half of each the garlic, rosemary and thyme. Truss the chicken by tying the end of the drumsticks together with cooking twine.

Step 3/5

Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic, rosemary and thyme.
  • 250 butter
  • 1 tbsp garlic
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • small saucepan

Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic, rosemary and thyme.

Step 4/5

Place chicken into a baking dish and rub salt, pepper and paprika into the skin. Transfer to preheated oven.
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp paprika
  • baking dish

Place chicken into a baking dish and rub salt, pepper and paprika into the skin. Transfer to preheated oven.

Step 5/5

Every 30 min., remove the chicken from the oven and baste with herbed garlic butter. Bake for approx. 90 min. until the skin is golden and crispy. Enjoy!
  • pastry brush

Every 30 min., remove the chicken from the oven and baste with herbed garlic butter. Bake for approx. 90 min. until the skin is golden and crispy. Enjoy!