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German Roasted Chicken

ChickenOvenRoasted
Time :1 hour 30 minutes
Yield :6 servings
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The Scoop

This is old-world comfort that is still as relevant as the latest viral TikTok reel.  
This is old-world comfort that is still as relevant as the latest viral TikTok reel.  
Because some dishes never go out of style, and with good reason. It makes the whole house smell fantastic before dinner is ready. If you are used to eating on the go and rushing through every meal, stop.
This will turn an ordinary evening into something fully worth sitting down for.
Hack it:
Make sure to leave space between the chicken halves in the pan so they roast rather than steam.
An electric grinder will work just as well if you don’t have a mortar and pestle.
Use smoked paprika for an even more authentic German experience.
Leftovers:
Make chicken pot pie using any leftovers, with peas and potatoes.
Shred the chicken and make quick egg fried rice to make the most of it.
Make a chicken salad by chopping up any leftover chicken and tossing it with your favorite greens.
Make quesadillas: Shred the leftovers, add cheese and chopped peppers, then use the mixture as an incredible quesadilla filling.

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons all-purpose flour
  • 1 teaspoon onion powder
  • 5 tablespoons vegetable oil
  • 1 (4-pound) broiler-fryer chicken, cut in half lengthwise

Directions

  • Preheat the oven to 425 degrees F.
  • In a spice grinder or with a mortar and pestle, add the salt, the caraway seed, the sage, the fennel, the coriander seeds, and the rosemary and grind until a coarse powder forms.
  • Transfer the spice mixture to a bowl.
  • Stir the paprika, the garlic powder, the flour, and the onion powder into the spice mixture.
  • Mix the vegetable oil into the spice mixture until a smooth paste forms.
  • Pat the chicken halves dry with paper towels and tuck the wing tips behind the back.
  • Brush the spice paste onto the chicken halves, coating all the sides and seasoning under the wings and the legs.
  • Place the chicken halves, skin-side up, in a baking dish or roasting pan; leaving space so the halves aren't touching.
  • Roast the chicken halves until the thighs reach an internal temperature of 165 degrees F and the chicken is no longer pink at the bone, about 1 hour.
  • Transfer from the oven and let the chicken halves rest for 10 minutes.
  • Serve.
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