Name: 🍗 Bavarian Hendl (Oktoberfest Roast Chicken)
Ingredients: 1 whole chicken; 3 tbsp unsalted butter, melted; 2 tbsp olive oil; 2 cloves garlic, minced; 2 tsp paprika; 1 tsp ground caraway seeds; 1 tsp dried marjoram; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 lemon, quartered

Instructions

Prep Chicken

Pat the chicken dry inside and out with paper towels.
Rub cavity with salt and pepper. Insert lemon quarters inside.

Make Spice Rub

Mix melted butter, olive oil, paprika, caraway, marjoram, thyme, garlic (if using), salt, and pepper into a paste.

Season Chicken

Rub mixture all over chicken, especially under the skin of the breast and thighs.

Roast

Place chicken breast-side up on a roasting rack.
Roast at 375°F (190°C) for about 1 hour 15 minutes, until internal temp reaches 165°F (74°C) at the thickest part.
Halfway through, baste with pan juices.

Finish

Let rest 10 minutes before carving.
Serve quartered (each guest gets a leg/wing or breast/wing combo — traditional Oktoberfest style).

Note

Serving

Classic sides: pretzels, potato salad, sauerkraut, or red cabbage.
Beer pairing: Märzen/Festbier or a crisp Helles lager.

🍗 Bavarian Hendl (Oktoberfest Roast Chicken)

Ingredients