Hähnchenbraten (German Roast Chicken) Recipe – German Special
Hähnchenbraten is a traditional German roast chicken dish prized for its crispy golden skin and juicy, flavorful meat. Simply seasoned with paprika, herbs, and aromatics, this classic German roast chicken is oven-roasted to perfection and basted with its own juices. Popular across Germany as a comforting family meal or festive dish, Hähnchenbraten pairs beautifully with roasted potatoes, red cabbage, or fresh cucumber salad, making it a timeless centerpiece of German cuisine.
- Prep Time10 min
- Cook Time1 hr 20 min
- Total Time1 hr 30 min
Hähnchenbraten (German Roast Chicken) Ingredients:
- 1 whole chicken (1.4–1.6 kg)
- Salt and black pepper to taste
- 2 tbsp butter or oil
- 1 tsp paprika
- 1 tsp dried thyme or marjoram
- 1 lemon, halved
- 3 cloves garlic
- 1 onion, quartered
- 1/2 cup chicken stock (optional)
Hähnchenbraten (German Roast Chicken) Instructions:
Preheat the oven to 190°C.
Pat the chicken dry thoroughly with paper towels.
Season the chicken inside and out with salt, pepper, paprika, and herbs.
Rub butter or oil evenly over the skin.
Stuff the cavity with lemon, garlic, and onion.
Place the chicken breast-side up in a roasting pan.
Add chicken stock to the pan if using.
Roast until the skin is golden and crispy, basting occasionally.
Cook until juices run clear and internal temperature reaches 75°C.
Remove from oven and rest for 10 minutes before carving.
Serve hot with pan juices.
Recipe Notes :
Patting the chicken completely dry is essential for achieving crispy skin.
Marjoram or thyme adds authentic German flavor to the roast.
Basting during roasting helps keep the meat moist and evenly browned.
Using chicken stock enhances pan juices but is optional.
Letting the chicken rest before carving locks in juices.
