Bavarian Roast Chicken (Wiesn Hendl)
Wiesn Hendl Say it: VEE-zen HEN-del
Wiesn Hendl is the crisp-skinned roast chicken of Munich’s Oktoberfest, known locally as die Wiesn. Whole chickens are halved, seasoned with paprika, marjoram and a touch of caraway, then roasted until the skin crackles and the meat stays juicy. It is eaten at beer gardens and festival tables with a Brezn, radishes or potato salad, and it is meant to be picked up or eaten with the hands. The simple spice rub and high heat give it a deep golden color and savory, gently smoky flavor.
Bavarian Roast Chicken (Wiesn Hendl)
Wiesn Hendl
Pronounced VEE-zen HEN-del
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken
For the roasting pan
Method
Heat the oven to 400°F (200°C). Pat the chicken halves very dry with paper towels and set them skin side up on a rack while you make the rub; dry skin is the key to crispiness.
Mix the salt, pepper, paprika, marjoram, caraway and oil in a small bowl to make a loose paste.
Loosen the skin over the breasts and thighs with your fingers and rub a little paste directly onto the meat, then rub the rest all over the skin, pressing it into the joints and crevices.
Scatter the onion and carrot in a roasting pan and set the chicken halves skin side up on top. Pour the water around the vegetables, not over the chicken, so the skin stays dry.
Roast for 45 to 55 minutes, rotating the pan once, until the skin is deep golden and crisp and a thermometer in the thickest part of the thigh reads 165°F (74°C).
If the skin is browning too quickly, tent the pan loosely with foil; uncover for the last 10 minutes so it can crisp.
Let the chicken rest for 10 minutes on a warm platter. Spoon the pan juices over the halves, or serve them alongside, with the softened onion and carrot if they are not scorched.
Regional variants
At beer gardens, the same spice mix is often used for Grillhendl, chicken grilled over charcoal or a rotisserie until the skin blisters. Some home cooks add a splash of dark beer to the roasting pan to make a malty pan sauce.
Cook's notes
- Dry the chicken thoroughly and keep the skin uncovered in the fridge for up to 2 hours before roasting for extra-crisp skin.
- Ask the butcher to halve the chickens; it makes the job quick and even.
- Do not crowd the pan; use two pans if needed so the skin crisps rather than steams.
Serve with
A Bavarian Brezn (pretzel), white radish slices and potato salad; beer or apple juice.
Make ahead and storage
Roast up to 1 day ahead, refrigerate, then reheat uncovered at 350°F (175°C) until hot; crisp the skin under the broiler.
