Crunchy Roasted Chicken


Enjoy this oven-roasted half-chicken inspired by Bavarian Brathähnchen. Serve it with favorites like fried potatoes or spaetzle and a crisp garden salad. Don’t forget to pair it with a refreshing drink!

Preparation time: 20 min
Cooking time: 1 hour
Resting time: 10 min
Total time: 1 hour 30 min
Serves: 6


  • 1 (4-pound) broiler-fryer chicken, halved lengthwise
  • 1 teaspoon kosher salt
  • ½ teaspoon caraway seeds
  • ½ teaspoon dried sage
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon dried rosemary
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons all-purpose flour
  • 1 teaspoon onion powder
  • 5 tablespoons vegetable oil


  1. Preheat your oven to 425°F (220°C).
  2. In a spice grinder or mortar, blend kosher salt, caraway, sage, fennel, coriander, and rosemary until coarsely ground. Transfer the spice mix to a bowl, add paprika, garlic powder, flour, and onion powder.
  3. Stir in vegetable oil until a smooth paste forms.
  4. Pat the chicken halves dry and tuck wing tips behind. Brush the spice paste over the chicken, ensuring even coating, including under wings and legs.
  5. Place the chicken halves, skin-side up, in a baking dish or roasting pan, leaving some space between them.
  6. Roast in the preheated oven for about 1 hour, or until the chicken is no longer pink at the bone and juices run clear.
  7. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C). Allow the chicken to rest for 10 minutes before slicing.

For a juicier and more flavorful result, consider marinating the chicken in the spice paste for a few hours or overnight in the refrigerator before roasting. This enhances the depth of flavor and ensures the seasoning penetrates the meat.

Nutritional Info:
Calories: 495
Carbs: 3g
Protein 42g
Fat 35g

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