German Roast Chicken

A crisp-skinned roast chicken rubbed with paprika and marjoram, as served at German beer gardens.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 30m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 whole chicken (about 1.6kg)
  • 50g butter, softened
  • 2 tsp sweet paprika
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cloves garlic, bruised
  • 500g new potatoes, halved
  • 250ml chicken stock

Method

  1. Heat the oven to 200°C (180°C fan). Mix the butter, paprika, marjoram, salt and pepper.

  2. Loosen the chicken skin over the breast and rub half the butter under it, then rub the rest over the skin. Put the lemon, onion and garlic into the cavity.

  3. Place the chicken in a roasting tin with the potatoes around it and pour in the stock.

  4. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally, until the skin is crisp and the juices run clear.

  5. Rest for 15 minutes, carve and serve with the potatoes and pan juices.