Hendl - Bavarian Roast Chicken
Bavarian Hendl is a classic roasted chicken dish, popular at Oktoberfest and throughout Bavaria. Seasoned with a blend of spices and herbs, the chicken is roasted to golden perfection, with a crispy skin and juicy, tender meat. Typically served with potato salad, pretzels, or a simple side of bread, this traditional dish captures the flavors of Bavarian comfort food, making it perfect for any occasion.
Ingredients
- 3-4 pound chicken, whole
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tbsp paprika, Hungarian sweet
- 1 clove garlic, minced
- 1 tsp onion powder
- 1/2 lemon, juiced
- 4-5 sprigs fresh thyme
- 2 tbsp butter, unsalted and softened
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Pat the chicken dry with paper towels, both inside and out. This helps ensure that the skin will get crispy.
Season the Chicken:
- In a small bowl, mix together the salt, pepper, paprika, minced garlic, and onion powder.
- Rub the chicken all over with the softened butter, making sure to get under the skin where possible. This will help keep the meat moist and add flavor.
- Rub the seasoning mixture all over the chicken, both inside and out.
- Stuff the cavity of the chicken with the lemon halves and fresh thyme sprigs.
Prepare for Roasting:
- Place the chicken breast-side up on a roasting rack set in a roasting pan. Drizzle the olive oil over the chicken, then truss the legs with kitchen twine to help the chicken cook evenly.
- If you don’t have a roasting rack, you can create a makeshift one by placing a few thick slices of onion or carrot under the chicken in the roasting pan.
Roast the Chicken:
- Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- About halfway through the cooking time, baste the chicken with the juices that have collected in the bottom of the pan. This helps keep the skin moist and flavorful.
- If the skin starts to get too dark before the chicken is fully cooked, you can cover it loosely with aluminum foil.
Rest and Serve:
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Carve the chicken into pieces and serve with your favorite sides. Traditional accompaniments include potato salad, a simple green salad, or fried potatoes.
Notes
Spice mix: A combination of salt, pepper, paprika, garlic powder, and marjoram gives the Hendl its traditional flavor. Feel free to add some fresh herbs like rosemary or thyme for extra depth.
Crispy skin: Rub the chicken with oil or butter before roasting to achieve a beautifully crispy skin. Make sure to roast at a high temperature for the best results.
Serving suggestions: Bavarian Hendl pairs perfectly with potato salad, cabbage salad, or simply dressed mixed greens. Pour the pan drippings over the chicken and serve with a cold Bavarian beer for an authentic experience.
Cooking method: While roasting in the oven is common, grilling the chicken on a rotisserie brings out the traditional flavor seen at Oktoberfest.
Leftovers: Leftover Hendl can be used in sandwiches or salads. Reheat in the oven to keep the skin crispy and the meat moist.
Tried this recipe?Let us know how it was!