Recipe by Doc Simonson
"This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!"
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1 (4 pound)
broiler-fryer chicken, cut in half lengthwise
I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned it down to 200* and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth!
I followed this recipe exactly and I will say the seasoning blend was fabulous, I took it out of the oven when my thermometer beeped 165 and the white meat was very dry while the dark meat was perfect. I will make this again but with leg quarters only. Thank you for the recipe!
This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful.
I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken.
I will be posting pix of this after dinner but I had to write this after I sliced off a bit of this heavenly chicken. This is so freakin' juicy and I love the mix of spices. The only advice I would give is to grind your spices in a blender for quicker and finer results. Other than that, followed it to a T. Love it! My pix will not do this justice but thanks for sharing Doc!
This was a big hit with my family; they demolished a whole bird--a rare occurrence! I really liked the spices and herbs in the rub and the bird was just delicious--and crispy, as the recipe promised. I would definitely make this again. Thank you so much! Oh--instead of cutting the bird in two, I just cooked it whole for an hour and a half. Lovely.
This was great! Trying to make it a bit more healthier I ended up cutting out the flour and only using 4 tablespoons of oil. I brushed it on skinless chicken breasts, it wasn't crispy but I wasn't expecting it to be without the skins on. Next time I will cut the oil down more, as it was still a bit oily after it was cooked. Very good mixture though!
This was so tasty and easy. We did this on the grill. We were worried about the fennel overpowering the flavor but it didn't. Tastes just like roasted chicken should. Thanks so much for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 311
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