Split roast chicken

Split roast chicken

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About this recipe: Inspired by the split chickens sold in Bavarian beer gardens, this crispy roast chicken is best served with fried potatoes or spaetzle, a nice garden salad and Weiss beer.

Doc Simonson

Serves: 6 

  • 1 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons plain flour
  • 1 teaspoon onion powder
  • 5 tablespoons vegetable oil
  • 1 (1.8kg) whole chicken, split in half lengthwise

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 220 C / Gas 7.
  2. In a spice grinder or mortar, combine salt, caraway seeds, sage, fennel, coriander and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour and onion powder; mix in vegetable oil to make a smooth paste.
  3. Pat chicken halves dry with kitchen paper and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  4. Roast in preheated oven until chicken is cooked and juices run clear, about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

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