This roasted half chicken is prepared Bavarian-style with spices and herbs, including caraway, sage, fennel, garlic, rosemary, coriander, and paprika.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
495 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
Step 3
Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.
Step 4
Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
Ingredients
1 teaspoon onion powder
2 teaspoons all-purpose flour
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon kosher salt
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise
