Half a roast chicken recipe

Back to search results
Created by

  Print    Enlarge text

Rate this recipe

  • Cuisine: German
  • Serves 2

Ingredients

1 chicken, approx. 1 kg
2 sprigs fresh parsley
40 g liquid butter
1/2 tsp paprika powder
View conversion table

Preparation

Heat the oven to 180°C (160° in a fan oven), 375°F, gas 5.

Season the chicken on the inside with salt and ground black pepper. Stuff the parsley in the stomach cavity of the chicken and brush the meat well with the liquid butter.

Season with salt and ground black pepper and place in the oven on a rack (with a baking tray underneath to catch the fat) or spear onto a skewer. Roast for approx. 1 hour until the meat is crispy. Brush occasionally with butter whilst cooking.

If you enjoyed this Half a roast chicken recipe then browse more German recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

German Restaurants

Displaying 10 of 56 German Restaurants.

  Restaurant Book Online Suburb
1. German Arms Hotel   Hahndorf
2. Vienna Restaurant   Kambah
3. De Bortoli Winery and Restaurant   Dixons Creek
4. Eiger Swiss Restaurant   Petersham
5. Hofbrauhaus   Melbourne
6. Hahndorf Inn Hotel & Cellars   Hahndorf
7. Harmonie German Club   Narrabundah
8. Elmar's in the Valley   Henley Brook
9. Lowenbrau Keller   The Rocks
10. Duckstein Brewery   Henley Brook

View all German restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Dried vs. fresh herbs

When substituting dried herbs for fresh herbs use approximately a third of the suggested quantity, as the dried herbs will tend to be more pungent. However, the older the dried herbs the less flavour they will have, so taste as you go.

Glossary

More

Soy sauce

A condiment made from fermented soya beans and salt which forms a basic ingredient in both Japanese and Chinese cooking.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT