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Bavarian Roasted Chicken

Bavarian Roasted Chicken

Everyone loves roasted chicken. We have several of our own versions from oven roasted and roasted outside in our grill to a great rotisserie version where we cut our own rosemary from our garden. While they are all roasted, the main difference is the spice blend we use. The change in spices gives the chicken an entirely different flavor. Chicken is a staple in various countries and by using the spices native to or commonly used in that country, you have an entirely different dish.

Our Bavarian Seasoning gives the chicken a German or Bavarian flair. The blend can also be used with other German recipes, like Schnitzel, Sauerbraten, Sauerkraut and Pork Loin Roasts.

Prep Time: About 15 minutes
Total Time: About 1 ½ hours

1 roasting chicken, cut in half
1 teaspoon sea salt
1 tablespoon Bavarian Seasoning
2 tablespoon Hungarian paprika
2 teaspoon garlic powder
1 teaspoon onion powder
5 tablespoon olive oil

Grind all the seasonings together in a blender or in a mortar & pestle until fairly fine ground. Add to the oil and brush on every part of the chicken halves. Let the chicken rest for about 30 minutes, then roast skin side up in a 425 F oven for 15 minutes. Baste with the oil from the bottom of the pan, lower the temperature to 375 F and continue to roast for 45 minutes.

Serve with German Potato Salad or Spaetzle.