Entree: Germany – Bavaria – Hendl (Traditional Bavarian roasted whole chicken with crisp skin flavored by butter, lemon, garlic, and paprika)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr
Additional
15 min
Total
1 hr 35 min
Ingredients
- 1 whole chicken, about 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) unsalted butter, softened
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (8 g) sweet paprika
- 2 tsp (10 g) coarse sea salt (or to taste)
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, about 12 g, minced
- 1 lemon, halved
- 2 sprigs fresh rosemary or 4 sprigs fresh thyme
- 1 small onion, about 6 oz (170 g), quartered
- 1/2 cup (120 ml) chicken stock or water (for roasting pan)
- 1 tbsp (15 ml) fresh lemon juice (optional, for finishing)
Instructions
1. Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.
2. In a small bowl, combine softened butter, vegetable oil, minced garlic, paprika, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper to form a rub.
3. Loosen the skin over the breasts with your fingers and rub about two-thirds of the butter mixture directly under the breast skin and over any exposed meat. Rub the remaining mixture over the outside of the skin.
4. Season the cavity with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper, then place the lemon halves, onion quarters, and herb sprigs inside the cavity. Tie the legs with kitchen twine and tuck the wing tips under the body.
5. Place the chicken breast-side up on a rack in a roasting pan. Pour 1/2 cup (120 ml) chicken stock into the pan to keep drippings from burning.
6. Roast at 425°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes depending on size.
7. Baste once or twice with pan juices during roasting if desired. If skin begins to brown too quickly, tent loosely with foil.
8. Remove chicken from oven and let rest 10–15 minutes. Squeeze the roasted lemon over the bird and drizzle with 1 tbsp (15 ml) fresh lemon juice if using. Carve and serve hot.
