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Crispy Roasted Chicken
Crispy Roasted Chicken
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Bavarian-style half chicken roasted with savory spices like caraway, sage, fennel, garlic, rosemary, coriander, and paprika.
Ingredients:
  • 0.5 teaspoon caraway seeds
  • 0.5 teaspoon dried sage
  • 0.25 teaspoon fennel seeds
  • 0.25 teaspoon coriander seeds
  • 0.25 teaspoon dried rosemary
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons all-purpose flour
  • 1 teaspoon onion powder
  • 5 tablespoons vegetable oil
  • 1 (4 pound) broiler-fryer chicken, cut in half lengthwise
Instructions:
  • Preheat the oven to a piping hot 425 degrees F (220 degrees C).
  • Grind kosher salt, caraway, sage, fennel, coriander, and rosemary using a spice grinder or mortar until coarse. Transfer the mix to a bowl and blend in paprika, garlic powder, flour, and onion powder. Stir in vegetable oil until a smooth paste forms.
  • Dry the chicken halves thoroughly with paper towels, then tuck the wing tips behind. Brush the spice paste onto the chicken halves, ensuring to coat all sides including under the wings and legs. Arrange the chicken halves skin-side up in a baking dish or roasting pan, making sure to leave some space between them.
  • Roast in the oven until the meat is no longer pink at the bone and the juices run clear, for approximately 1 hour. Use an instant-read thermometer to ensure the thickest part of the thigh near the bone reaches 165 degrees F (74 degrees C). Let it rest for 10 minutes before slicing.

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