Bavarian roast chicken

Step 1/5

• 1½ onions
• 1 cloves garlic
• 1 tbsp rosemary
• 1 tbsp thyme
• 10 g parsley

• oven
• knife
• chopping board

Preheat oven to 150°C/300°F. Coarsely chop onions. Finely mince garlic. Finely chop rosemary and thyme as well as the parsley.

Step 2/5

• ½ chicken
• ½ tbsp garlic
• ½ tbsp rosemary
• ½ tbsp thyme

• cooking twine

Wash and dry the chicken. Cut the wings at the joint and remove cartilage at the end of the drumsticks. Stuff chicken with onions, parsley and half of each the garlic, rosemary and thyme. Truss the chicken by tying the end of the drumsticks together with cooking twine.

Step 3/5

• 125 g butter
• ½ tbsp garlic
• ½ tbsp rosemary
• ½ tbsp thyme

• small saucepan

Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic, rosemary and thyme.

Step 4/5

• ½ tbsp salt
• ½ tbsp pepper
• ½ tbsp paprika

• baking dish

Place chicken into a baking dish and rub salt, pepper and paprika into the skin. Transfer to preheated oven.

Step 5/5

• pastry brush

Every 30 min., remove the chicken from the oven and baste with herbed garlic butter. Bake for approx. 90 min. until the skin is golden and crispy. Enjoy!

Enjoy your meal!