Around 300,000 Wiesnhendl are eaten at the Oktoberfest Wiesn every year, the world's largest fair or Volksfest in Munich, Germany. That makes this roasted chicken dish one of the most popular food items at the 2-week long Oktoberfest.
Oktoberfest chicken at home
I do not own a rotisserie-style grill, which is what's typically used to roast an Oktoberfest chicken, but I researched some ways to roast a Wiesnhendl in your home oven.
After I tried a few different German oven-baked Wiesnhendl recipes, I made some adjustments and ended up with a juicy, tender chicken with crispy, seasoned skin. Amazing!
A whole roasted chicken feeds 4, so if you're a smaller household, plan to have leftovers to use for some delicious Hühnerfrikassee (German stewed chicken).
What to serve it with
Ein Prosit and enjoy your homemade Wiesn-style roasted Oktoberfest chicken!
Watch this short video showing you how to make a Wiesnhendl at home (without a rotisserie grill).
Oktoberfest Roasted Chicken (Wiesnhendl)
- 1 instant-read thermometer cook your chicken to 165℉ (75℃).
- Preheat oven to 325℉ (160℃) and place a small baking rack on top of a baking sheet allowing the juices to run beneath it in the oven.
- Pat dry the chicken on the inside and outside and season the inside with paprika, salt, and pepper (about even proportions).1 whole chicken, paprika, salt, pepper
- Stuff inside with fresh parsley (remove any long stems).1 bunch fresh parsley
- Lightly brown the butter in a skillet or small pot and add paprika, salt, and pepper to season, brush some onto the outside of the chicken.60 grams butter
- Move chicken to the oven (middle rack) and cook for 60 minutes, brushing on more seasoned butter every 15 minutes.
- Raise temperature to 400℉ (200℃) and cook an additional 15 to 30 minutes or until skin is crispy on the outside. The internal temperature should read 165℉ (75℃).