Original Wiesn-style Whole Roasted Chicken
This Post May Contain Affiliate Links
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:
Ingredients for 2 to 4 portions (depending on how many sides you serve with it):
- Whole roasted chicken (preferably organic)
- 4 tablespoon butter
- paprika
- salt
- pepper
- one bunch fresh parsley
Method:
- 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.
- Pat dry the chicken on the inside and outside and season the inside with paprika, salt and pepper (about even proportions).
- Stuff inside with fresh parsley (remove any long stems).
- 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.
- Move chicken to the oven (middle rack) and cook for 60 minutes, brushing on more seasoned butter every 15 minutes.
- Raise temperature to 400 degrees and cook an additional 15 to 30 minutes or until skin is crispy on the outside.
- 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:
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