A few years ago I decided that the best way to commemorate my travels was to get a cookbook of the culture we were experiencing – ideally from the place we were traveling, but if that didn’t work to get one once we were back home. On our recent trip to Germany, we were lucky enough to find a Bavarian cookbook written in English: “Biergarten Cookbook: Traditional Bavarian Recipes.” We were excited to see it had recipes for so many of the great things we ate at Oktoberfest and in the biergarten in Munich. We can’t wait to recreate them all!
Pretty soon after we returned from our trip, we invited our family over to see pictures, and cooked a German inspired dinner for everyone – starting with these pretzels, a roast chicken and spaetzle from our new cookbook. The roast chicken recipe has become my new go to when roasting a chicken. It has a slightly sweet and spicy rub, and is roasted over a bed of salt – which creates an extra crispy skin and deliciously moist meat.
Bavarian Roast Chicken
1 tbsp paprika
1 pinch cayenne pepper
1 tsp sugar
salt, plus more for the roasting pan
1 chicken (about 2.5 lbs)
3 sprigs of parsley
1 tbsp butter
Preheat the oven to 350 degrees F. In a small bowl, combine the paprika, cayenne pepper, sugar, salt, and pepper.
Sprinkle the seasoning mix over the outside of the chicken and inside the cavity. Place the sprigs of parsley in the cavity along with the butter.
Cover the bottom of a roasting pan with a layer of salt about 1/3 in thick. Place a roasting rack on the tray. Place the chicken on the rack. Roast it in the middle of the oven for about fifty minutes to an hour until it is done. The skin should be golden-brown and crispy.
Carve the chicken into four portions and serve with Bavarian potato salad, or spaetzle and a fresh radish salad. And of course, a nice German beer.