Original Wiesn-style Whole Roasted Chicken

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Octoberfest in Munich ends tomorrow, so this is my opportunity to get one last Oktoberfest-themed post in! While I have never personally gotten to attend Oktoberfest in Munich (where is my invitation, guys?), I did my research and discovered that in 2016, 366,786 whole roasted chickens were devoured during the 3 weeks of Oktoberfest, making the Wiesnhendl by far the most popular item ordered (there were less than half as many pairs of pork sausages ordered in 2016).

I do not own a rotisserie-style grill, which is what’s typically used to roast these, but I did look on German Google for some ways to roast these in your own home oven.After I made some adjustments to temperature, I felt like we had a ended up with a pretty successful result of juicy, tender chicken with crispy, seasoned skin – scrumptious! We also have some leftovers that would be perfect to use in a homemade chicken pot pie or Hähnchengeschnetzeltes (probably coming soon!).

Of course beer is always a great drink pairing during Oktoberfest, but if you want a break from beer, schnaps is a great alternative that keeps the party going! Kleiner Feigling (in English “little coward”) is a fig liqueur that’s extremely popular at parties in Germany and it comes prepackaged in cute, little shot-sized glass bottles – perfect to fit in my purse! 🙂 Schönauer Apfel is a apple schnaps, perfect for fall and a great addition to cocktails as well (click here to see if either are available in your area!).

Ein Prosit and enjoy the last few days of Oktoberfest!

Sophie’s Tool Box & Entertaining Picks:

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Ingredients for 2 to 4 portions (depending on how many sides you serve with it):

  • Whole roasted chicken (preferably organic)
  • 4 Tbsp butter
  • paprika
  • salt
  • pepper
  • one bunch fresh parsley


  1. Preheat oven to 325 degrees and place a small baking rack on top of a baking sheet allowing the juices to run beneath it in the oven.
  2. Pat dry the chicken on the inside and outside and season the inside with paprika, salt and pepper (about even proportions).
  3. Stuff inside with fresh parsley (remove any long stems).
  4. 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.
  5. Move chicken to the oven (middle rack) and cook for 60 minutes, brushing on more seasoned butter every 15 minutes.
  6. Raise temperature to 400 degrees and cook an additional 15 to 30 minutes or until skin is crispy on the outside.
  7. Remove from oven, cut in half (as shown in picture) and serve with a pretzel (and salads if desired). Guten Appetit!

You would probably also like the following Oktoberfest posts from my blog:

dirndl kitchen German food blog Wiesnhendl Oktoberfest recipe dirndl kitchen German food blog Wiesnhendl Oktoberfest recipe dirndl kitchen German food blog Wiesnhendl Oktoberfest recipedirndl kitchen German food blog Wiesnhendl Oktoberfest recipedirndl kitchen German food blog Wiesnhendl Oktoberfest recipe


Dirndl kitchen, with Sophie Sadler, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.