German Roasted Chicken

Time :1 30

Yield :6 servings

Recipe Background

It's time for some chicken! And there's really nothing like this German Roasted Chicken. Skip the grocery-store-made rotisserie... who knows how long that thing has been sitting there?! With this fresh, juicy bird, you get lots and lots of savory, crispy flavors. Plus, it's truly so, so easy to make. Just coat it all over, roast, and wahoo! You're German Roasted Chicken is ready for ya. Serve it with your favorite comforting sides for the best meal ever featuring your favorite protein ever!

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.