Bavarian Roasted Chicken - Brathendl

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The Secret to Perfect Bavarian Roasted Chicken - Brathendl

Prep Time10

Cook Time1 15

Resting Time15

Total Time1 40

Course: Main Course

Cuisine: Bavarian, German

Keyword: Brathendl, Chicken, German Cuisine, Roasted Chicken

Servings: people

Calories: 100kcal

Get Recipe Ingredients

Preheat your oven to 425°F (220°C). In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper. Set aside.
4 cloves Garlic, 1 tbsp. Fresh Rosemary, 1 tbsp. Fresh Thyme, 1 Lemon, Salt & Pepper
Clean the chicken and pat dry with paper towels. Rub the chicken inside and out with the garlic-herb mixture, ensuring that the seasoning is evenly distributed.
1 whole Chicken
Melt the butter and brush it over the chicken
2 tbsp. Butter
Pour the olive oil into a roasting pan and place the sliced onions at the bottom. Place the chicken on top of the onions, breast-side up. Pour the lemon juice and chicken broth over the chicken, ensuring it remains moist throughout the cooking process.
3 tbsp. Olive Oil, 1 large Onion, ½ cup Chicken Broth
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Time can vary based on the size of the chicken. Baste the chicken with the pan juices every 30 minutes to keep it juicy and tender.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
Serve your Bavarian Roasted Chicken with traditional German side dishes like potato salad, sauerkraut, or soft pretzels. Don't forget to pair it with a cold German beer for the ultimate Oktoberfest experience!