Bavarian roast chicken
Time: 10 min. preparation time, 90 min. baking time
Nutrition: Calories ca 1127 / Protein 318g / Carbohydr. 5g / Fat 87g
Ingredients (4 servings)
|2 tbsp||rosemary (divided)|
|2 tbsp||thyme (divided)|
pastry brush, baking dish, oven, small saucepan, cutting board, knife, cooking twine
Mathilda Soleil, (Craftweissbier)
This sumptuous wheat beer with its malt and yeast overtones is a perfect pairing for the crispy chicken. Few beers have the fruity aromas of this one, which bring out the toasted flavor of the chicken. In addition, the beer’s fizziness cuts the richness of the dish.
Preheat oven to 150°C/300°F. Coarsely chop onions. Finely mince garlic. Finely chop rosemary and thyme as well as the parsley.
oven, knife, chopping board
3 onions / 2 cloves garlic / 2 tbsp rosemary / 2 tbsp thyme / 2 sprigs parsley
Wash and dry the chicken. Cut the wings at the joint and remove cartilage at the end of the drumsticks. Stuff chicken with onions, parsley and half of each the garlic, rosemary and thyme. Truss the chicken by tying the end of the drumsticks together with cooking twine.
1 chicken / 1 tbsp garlic / 1 tbsp rosemary / 1 tbsp thyme
Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic, rosemary and thyme.
250 g butter / 1 tbsp garlic / 1 tbsp rosemary / 1 tbsp thyme
Place chicken into a baking dish and rub salt, pepper and paprika into the skin. Transfer to preheated oven.
1 tbsp salt / 1 tbsp pepper / 1 tbsp paprika
Every 30 min., remove the chicken from the oven and baste with herbed garlic butter. Bake for approx. 90 min. until the skin is golden and crispy. Enjoy!