German Rotisserie-Style Herb Chicken
A whole chicken seasoned with traditional German herbs (like marjoram, thyme, and rosemary) and spices, roasted in the oven or on a rotisserie until golden brown and juicy.
Ingredients
- •3.5 lb whole chicken
- •2 tablespoon unsalted butter, softened
- •1 tablespoon fresh marjoram, finely chopped
- •1 tablespoon fresh thyme, finely chopped
- •1 tablespoon fresh rosemary, finely chopped
- •1 teaspoon smoked paprika
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •0.5 teaspoon black pepper, freshly ground
- •1.5 teaspoon kosher salt
- •1 lemon, halved
- •0.5 yellow onion, quartered
- •2 garlic cloves, smashed
Instructions
- 1.
Preheat your oven to 400°F (200°C) if roasting, or prepare your rotisserie according to its instructions.
- 2.
Remove the chicken from its packaging and pat it thoroughly dry with paper towels, inside and out. This is crucial for crispy skin. If desired, truss the chicken for more even cooking and a compact shape.
- 3.
In a small bowl, combine the softened unsalted butter, chopped fresh marjoram, thyme, rosemary, smoked paprika, garlic powder, onion powder, freshly ground black pepper, and kosher salt. Mix well until a fragrant herb butter paste forms.
- 4.
Carefully use your fingers to loosen the skin over the breast and thighs of the chicken, creating pockets. Gently spread about half of the herb butter mixture directly onto the meat under the skin. This ensures maximum flavor and juiciness.
- 5.
Rub the remaining herb butter mixture all over the exterior of the chicken, ensuring it is evenly coated.
- 6.
Stuff the chicken's cavity with the halved lemon, quartered yellow onion, and smashed garlic cloves. These aromatics will infuse the chicken with additional flavor as it cooks.
- 7.
For Oven Roasting: Place the chicken breast-side up on a rack set in a roasting pan. Roast for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Baste occasionally with pan juices for extra moisture and flavor.
- 8.
For Rotisserie Roasting: Secure the chicken onto the rotisserie spit according to your rotisserie instructions. Place a drip pan underneath to catch juices. Roast at medium-high heat (around 375-400°F or 190-200°C) for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 9.
Once cooked, carefully remove the chicken from the oven or rotisserie. Transfer it to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and moist chicken.
- 10.
Carve the rested chicken into desired pieces and serve immediately with your favorite German side dishes like roasted potatoes or sauerkraut.
Tips
- 💡**Pat Dry for Crispy Skin:** Do not skip the step of thoroughly patting the chicken dry. Excess moisture on the skin prevents it from becoming crisp and golden.
- 💡**Trussing for Even Cooking:** Trussing the chicken (tying the legs together and tucking the wings) helps it cook more evenly, especially for rotisserie, and creates a more appealing presentation.
- 💡**Use a Meat Thermometer:** The best way to ensure your chicken is perfectly cooked and safe to eat without overcooking is to use an instant-read meat thermometer. Always aim for 165°F (74°C) in the thickest part of the thigh.
- 💡**Resting is Crucial:** Always allow the chicken to rest after cooking. This step is vital for juicy meat; cutting it too soon will cause all the flavorful juices to run out.
- 💡**Fresh vs. Dried Herbs:** While fresh herbs offer the best flavor, you can substitute dried herbs at about one-third the amount (e.g., 1 teaspoon dried for 1 tablespoon fresh).
Recipe from TheCookbook.ai
Created by Shannon Williams