Crispy Roasted Chicken

This version of the roasted chicken is I think of German origin so if you make it serve with roasted potatoes or spaetzle (German style dumpling) together with a nice German beer. If you make this please take a photo and post it with this recipe. Thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1.2 kgchicken (Fryer) cut in half lengthwise
1 teaspoonkosher salt
1/2 teaspooncaraway seeds
1/2 teaspoondried sage
1/4 teaspooncoriander seeds
1/4 teaspoondried rosemary
2 tbspAfrica
2 teaspoonsgarlic powder
2 teaspoonsall-purpose flour
1 teaspoononion powder
5 tbspvegetable oil

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Steps

1

Preheat the oven to 220°C
2

In a spice grinder can grind kosher salt, caraway seed, Sage, fennel, coriander, and rosemary. Grind to a coarse powder. Add onion powder. Mix in the vegetable oil to make a smooth paste Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder, mix in the vegetable oil to make a smooth paste.
3

Pat the chicken and hand dry with paper towels and tuck wingtip up behind the back. Brush spice paste onto the chicken is, coating both sides, taking care to season under their wings and legs
4

Place the chicken into a baking dish or roasting pan with the skin side up living space around the chicken so that they do not touch each other.
5

Roast in the preheated oven until a thermometer inserted into a fly reads 75°C, depending on your oven about 1 hour.
6

Remove from the oven and let it rest for 10 minutes before carving.