Wiesn Hendl -Oktoberfest Roast Chicken

This whole chicken is traditionally roasted over an open flame until the skin is crispy and the meat is cooked through. This recipe allows cooks to recreate Wiesn Hendl's juicy meat and crispy skin in your own kitchen. Recreate the Oktoberfest experience by eating a half chicken with your hands and dipping it into Bavarian Susser Senf (mustard). Serve with a side of rye bread, German potato salad and, if it's your thing, lots of German beer.

5 from 3 votes

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Course: Lunch, Main Course, Street Food

Cuisine: Bavaria, German

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Author: My Hungry Traveler

Equipment

Roasting pan
Rack
Small bowl

Ingredients

3 lb Chicken, whole free range
1 bunch Parsley
2 tbsp Butter
1 tbsp Vegetable oil
¼ cup Dark beer
2 tsp Kosher salt
1 tsp Coarse black pepper
1 tsp Paprika
½ tsp Celery salt
½ tsp Ground rosemary

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Instructions

Preheat oven to 350℉ (175℃). Rinse chicken inside and out. Pat dry.
Add butter, oil, and beer to a small bowl. Microwave until the butter is soft. Add spices and stir to combine. Rub chicken with mixture inside and out.
Place chicken on a rack set inside a roasting pan. Stuff parsley into the chicken. Roast uncovered, basting with remaining butter mixture and juices every 20 minutes. Chicken is done when it turns golden brown and reaches an internal temperature of 180℉ (85℃), about 1 hour and 15 minutes.
Remove chicken from oven and cut into 2 halves. Serve 1 half per person with potato salad, a slice of rye bread or a pretzel, and sweet Bavarian mustard for dipping.

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