Split roast chicken

    (71)
    1 hour 20 min

    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.


    1 person made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (71)

    Reviews in English (58)

    by
    62

    I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned it down to 200* and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth!  -  15 Apr 2013  (Review from Allrecipes US | Canada)

    by
    32

    This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful.  -  11 Feb 2013  (Review from Allrecipes US | Canada)

    by
    31

    I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken.  -  13 Feb 2013  (Review from Allrecipes US | Canada)

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