Oktoberfest Roasted Chicken (Wiesnhendl)

Method7 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat the oven to 160°C /325°F. Put a small roasting rack over a baking sheet to catch the chicken juices below.

2. 2

   Step 2: Pat the whole chicken (1) dry inside and outside. Season its cavity with paprika, salt and pepper in roughly equal proportions to taste.

   Uses 1 whole chicken · paprika · salt · pepper

3. 3

   Step 3: Remove long stems from the one bunch parsley and place the parsley inside the chicken cavity.

   Uses cavity-seasoned chicken · 1 bunch fresh parsley, long stems removed

4. 4

   Step 4: Lightly brown the 60 g total butter in a small pan and season it with paprika, salt and pepper to taste. Brush part of this seasoned butter over the outside of the chicken and reserve the remainder for basting.

   Uses parsley-stuffed seasoned chicken · 60 g butter total, browned and used in portions for basting · Paprika to taste for browned butter · Salt to taste for browned butter · Black pepper to taste for browned butter

5. 5

   Step 5: Place the chicken on the prepared rack on the middle oven rack. Roast at 160°C /325°F for about 60 minutes, brushing with portions of the remaining seasoned butter every 15 minutes.

   Roast chicken · 60 minUses butter-brushed stuffed chicken and reserved seasoned butter

6. 6

   Step 6: Increase the oven to 200°C /400°F and roast for a further 15–30 minutes until the skin is crisp and a food thermometer reads at least 165°F /74°C in the thickest breast and innermost thigh, away from bone. Continue cooking if needed to reach that endpoint.

   Finish roast until crisp and fully cooked · 30 minUses part-roasted basted whole chicken

7. 7

   Step 7: Carve the cooked chicken and serve. The source suggests 4 portions with substantial sides, or 2 with only light sides.

   Uses fully cooked whole roast chicken