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🍗 Bavarian Hendl (Oktoberfest Roast Chicken)

Ingredients
  • 1 whole chicken (about 3–4 lb / 1.5–1.8 kg)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 2 cloves garlic, minced (optional)
  • 2 tsp paprika (sweet Hungarian or mild smoked)
  • 1 tsp ground caraway seeds (classic Bavarian flavor)
  • 1 tsp dried marjoram
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, quartered
Instructions
    Prep Chicken
  1. 1
    Pat the chicken dry inside and out with paper towels.
  2. 2
    Rub cavity with salt and pepper. Insert lemon quarters inside.
    3. Make Spice Rub
  3. 3
    Mix melted butter, olive oil, paprika, caraway, marjoram, thyme, garlic (if using), salt, and pepper into a paste.
    4. Season Chicken
  4. 4
    Rub mixture all over chicken, especially under the skin of the breast and thighs.
    5. Roast
  5. 5
    Place chicken breast-side up on a roasting rack.
  6. 6
    Roast at 375°F (190°C) for about 1 hour 15 minutes, until internal temp reaches 165°F (74°C) at the thickest part.
  7. 7
    Halfway through, baste with pan juices.
    8. Finish
  8. 8
    Let rest 10 minutes before carving.
  9. 9
    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.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%8d%97-bavarian-hendl-oktoberfest-roast-chicken/