Oktoberfest Roasted Chicken (Wiesnhendl)
Serves 4
15 mins prep
90 mins cook
105 mins total
Around 400,000 Wiesnhendl are eaten at Oktoberfest every year, the world's largest fair or Volksfest in Munich. That makes this roasted chicken dish one of the most popular food items at the 2-week long Oktoberfest.
Serve with some Bavarian potato salad and some authentic Brezeln (or Brezen if you're from Bavaria). For more Oktoberfest recipe ideas, check out my favorite Oktoberfest foods.
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Preheat oven to 325℉ (160℃) and place a small baking rack on top of a baking sheet allowing the juices to run beneath it in the oven.
Pat dry the chicken on the inside and outside and season the inside with paprika, salt, and pepper (about even proportions).
whole chicken
paprika
salt
pepper
Stuff inside with fresh parsley (remove any long stems).
bunch fresh parsley
Lightly brown the butter in a skillet or small pot and add paprika, salt, and pepper to season, brush some onto the outside of the chicken.
oz butter
Move chicken to the oven (middle rack) and cook for 60 minutes, brushing on more seasoned butter every 15 minutes.
Raise temperature to 400℉ (200℃) and cook an additional 15 to 30 minutes or until skin is crispy on the outside. The internal temperature should read 165℉ (75℃) or higher, making sure the chicken is fully cooked.
Remove from oven, cut in half (as shown in picture), and serve cut side down with a pretzel or some bread (and salads like my warm German potato salad, if desired). Guten Appetit!
