📝 About This Recipe
Transport yourself to the lively tents of Munich with this iconic Oktoberfest staple, known locally as 'Wiesn-Hendl'. This dish is celebrated for its impossibly crispy, golden-brown skin and succulent, herb-infused meat that pulls effortlessly from the bone. The secret lies in a generous application of clarified butter and a traditional Bavarian spice rub, ensuring every bite captures the festive spirit of a crisp fall afternoon.
🥗 Ingredients
The Chicken
- 2 pieces Whole organic chickens (approx. 3 lbs each, giblets removed)
- 2 tablespoons Kosher salt (for dry brining)
Bavarian Spice Rub
- 2 tablespoons Sweet Hungarian paprika
- 1 teaspoon Smoked paprika (for a hint of wood-fire depth)
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Dried marjoram (essential for authentic German flavor)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Aromatics & Basting
- 1 large bunch Fresh flat-leaf parsley (stems included)
- 1/2 cup Unsalted butter (clarified or melted)
- 1 piece Yellow onion (quartered)
- 1 piece Lemon (halved)
👨🍳 Instructions
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1
Pat the chickens extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin.
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2
Generously season the cavities and the exterior of the chickens with kosher salt. If time permits, let them sit uncovered in the refrigerator for 2-4 hours to dry-brine.
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3
In a small bowl, whisk together the sweet paprika, smoked paprika, black pepper, marjoram, garlic powder, and onion powder to create the signature rub.
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4
Stuff the cavity of each chicken with half of the parsley bunch, two onion quarters, and half a lemon. This steams the meat from the inside with incredible aromatics.
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5
Truss the chickens tightly with kitchen twine. Secure the wings against the breast and tie the legs together; this ensures even cooking and prevents burning on the rotisserie.
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6
Slide the first chicken onto the rotisserie spit rod, securing it with the forks. Follow with the second chicken, ensuring they are centered and tight against each other.
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7
Brush the chickens thoroughly with a light coating of the melted butter, then coat every inch of the skin with the spice rub. Press the spices in so they adhere.
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8
Preheat your grill or oven rotisserie to medium-high heat (approx. 375°F/190°C). If using a grill, set up for indirect heat with a drip pan placed beneath where the chickens will spin.
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9
Mount the spit and start the motor. Close the lid and roast for 45 minutes without disturbing.
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10
After 45 minutes, begin basting the chickens with the remaining melted butter every 15 minutes. This creates the 'lacquered' look of professional Hendl.
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11
Cook until an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) reaches 165°F (74°C). This usually takes 75 to 90 minutes total.
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12
Carefully remove the spit from the heat. Let the chickens rest on a carving board for 10-15 minutes. This allows juices to redistribute so the meat remains moist.
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13
Remove the twine and the spit forks. Using a sharp knife or poultry shears, split the chickens down the middle or into quarters to serve.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking; the breast should be 160°F and the thigh 165°F. Don't skip the marjoram—it is the specific herb that gives German roasted chicken its authentic 'Festzelt' aroma. If you don't have a rotisserie, use a vertical chicken roaster (beer can style) to achieve similar 360-degree heat circulation. Ensure your butter is clarified for basting if cooking at higher heats to prevent the milk solids from burning and turning the skin bitter. For the ultimate crispy skin, leave the salted chicken uncovered in the fridge overnight to dehydrate the skin.
🍽️ Serving Suggestions
Serve with a side of warm Bavarian Potato Salad (Kartoffelsalat) made with vinegar and bacon. Pair with a cold Maß (liter) of Märzen or Oktoberfest-style lager. Add a giant soft pretzel (Brezen) and some sweet German mustard on the side. A fresh cucumber salad (Gurkensalat) provides a bright, acidic crunch to cut through the richness of the chicken. Offer a side of 'Blaukraut' (braised red cabbage) for a traditional fall harvest feel.