Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (1.5 kg)
- 2 large onions, cut into wedges
- 1 large lemon (zest + halved)
- 3 garlic cloves
- 2 tsp dried marjoram; 2 tsp sweet paprika
- 2 1/4 tsp kosher salt; 1 tsp black pepper
- 2 tbsp neutral oil; 1 tbsp unsalted butter
- 1/2 cup (120 ml) chicken stock (for pan)
- 900 g waxy potatoes; 1 bunch radishes
- 2 tbsp white wine vinegar; 1 tbsp whole-grain mustard
- 2 tbsp olive oil; fresh chives and parsley
- 4 Bavarian pretzels; spicy or sweet mustard (to serve)
Do This
- 1. Heat oven to 220°C (425°F). Toss 2 onions with a little oil; spread in a roasting pan.
- 2. Mix rub: lemon zest, garlic, marjoram, paprika, salt, pepper, and oil. Pat chicken dry; rub inside, outside, and under the skin. Tuck wings; tie legs. Add lemon halves to cavity.
- 3. Set chicken on onions; dot with butter. Roast 15 minutes at 220°C (425°F).
- 4. Reduce to 190°C (375°F). Add 1/2 cup stock to pan; roast 50–55 minutes more, basting once, to 74°C (165°F) internal temp.
- 5. Boil potatoes until tender (12–15 minutes). Whisk warm dressing: 2 tbsp pan drippings + 2 tbsp olive oil, vinegar, mustard, salt, pepper; loosen with a splash of stock. Toss with hot potatoes, radishes, chives, parsley.
- 6. Rest chicken 10 minutes, carve, and serve with onions, potato–radish salad, and warmed pretzels with mustard.
Why You’ll Love This Recipe
- Classic Bavarian flavors: marjoram, paprika, and lemon zest make the chicken deeply aromatic and beautifully bronzed.
- One-pan roasting with onions gives you built-in pan juices for a warm, tangy potato–radish salad.
- Practical for weeknights, special enough for guests—simple steps, big payoff.
- A complete plate: juicy roast chicken, hearty salad, and a pretzel for that beer-garden vibe.
Grocery List
- Produce: 1 large lemon, 2 large yellow onions, 900 g waxy potatoes, 1 bunch radishes, fresh chives, fresh flat-leaf parsley, 3 garlic cloves
- Dairy: Unsalted butter (1 tbsp)
- Pantry: Whole chicken (1.5 kg), dried marjoram, sweet paprika, kosher salt, black pepper, neutral oil, olive oil, white wine vinegar, whole-grain mustard, low-sodium chicken stock, Bavarian pretzels, mustard for serving
Full Ingredients
For the Brathendl (Roast Chicken)
- 1 whole chicken, 1.5 kg (about 3 lb 5 oz)
- 2 1/4 tsp kosher salt (about 13 g)
- 1 tsp freshly ground black pepper (2 g)
- 2 tsp dried marjoram
- 2 tsp sweet paprika
- 1 large lemon, finely zested, then halved
- 3 garlic cloves, finely grated or minced
- 2 tbsp neutral oil (30 ml)
- 1 tbsp unsalted butter (14 g), cut into small pieces
For the Pan & Aromatics
- 2 large yellow onions (about 600 g), cut into thick wedges
- 1/2 cup low-sodium chicken stock (120 ml), plus more as needed
For the Warm Potato–Radish Salad
- 900 g waxy potatoes (e.g., Yukon Gold or Charlotte), cut into 3–4 cm chunks
- 1 tsp kosher salt, for the potato water
- 1 bunch radishes (about 150 g), thinly sliced
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp warm pan drippings/roasting juices
- 2 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp whole-grain mustard
- 1 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup warm low-sodium chicken stock (60 ml), to loosen dressing
To Serve
- 4 Bavarian pretzels
- Mustard (spicy or sweet), to taste
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Prep the oven, pan, and onions
Position a rack in the lower-middle of the oven and heat to 220°C (425°F). Add the onion wedges to a roasting pan or large ovenproof skillet. Toss with a teaspoon of neutral oil and a pinch of salt, then spread into an even bed for the chicken.
Step 2: Make the Bavarian rub and season the chicken
In a small bowl, combine lemon zest, garlic, marjoram, paprika, kosher salt, black pepper, and neutral oil to form a fragrant paste. Pat the chicken very dry with paper towels. Gently loosen the skin over the breasts and thighs with your fingers. Rub two-thirds of the paste under the skin and the remainder over the outside and inside the cavity. Place the zested lemon halves inside the cavity. Tuck the wingtips behind the back and tie the legs together with kitchen twine. Set the chicken breast-side up on the onion bed and dot the skin with the butter.
Step 3: Start with a high-heat roast
Roast at 220°C (425°F) for 15 minutes to jump-start browning. This quick blast crisps the skin and sets the paprika-marjoram crust.
Step 4: Lower the heat and roast until tender
Carefully pour 1/2 cup (120 ml) chicken stock into the pan. Reduce the oven temperature to 190°C (375°F) and continue roasting 50–55 minutes, basting once with pan juices and rotating the pan for even color. The chicken is done when the thickest part of the thigh registers 74°C (165°F) and the juices run clear. If the skin needs extra color, roast 5 minutes more. Transfer the chicken to a cutting board and rest 10 minutes. Keep the onions and pan juices warm on the stovetop over low heat.
Step 5: Cook the potatoes
While the chicken roasts, place potatoes in a pot and cover with cold water by 2–3 cm. Add 1 tsp kosher salt, bring to a boil, and simmer until just tender when pierced with a knife, 12–15 minutes. Drain well and return to the warm pot off the heat.
Step 6: Make the warm dressing and toss the salad
Whisk together 2 tbsp warm pan drippings, 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp whole-grain mustard, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp pepper. Whisk in 1/4 cup warm chicken stock to loosen into a glossy, warm vinaigrette. Pour over the hot potatoes and toss gently to coat so they absorb the dressing. Fold in sliced radishes, chives, and parsley. Taste and adjust seasoning.
Step 7: Carve and serve
Carve the chicken into leg, thigh, breast, and wing portions. Spoon the caramelized onions and a little pan juice over the chicken. Serve with generous scoops of warm potato–radish salad, warmed Bavarian pretzels, and mustard. Add lemon wedges if you like a bright finish.
Pro Tips
- Dry equals crisp: Thoroughly pat the chicken dry before rubbing—moisture is the enemy of bronzed skin.
- Under the skin matters: Pushing the rub under the skin seasons the meat directly and boosts aroma.
- Thermometer wins: Pull the chicken as soon as the thigh hits 74°C (165°F) to keep it juicy.
- Dress potatoes while hot: Warm potatoes soak up the vinaigrette for a flavorful, cohesive salad.
- Use the pan gold: Those paprika-tinted drippings make the best, most authentic salad dressing base.
Variations
- Spatchcock for speed: Remove the backbone and flatten the chicken. Roast at 220°C (425°F) for 40–45 minutes total.
- Beer pan sauce: Replace the stock with a light lager and reduce the pan juices on the stovetop for a malty glaze.
- Caraway twist: Add 1/2 tsp lightly crushed caraway seeds to the rub for a classic German accent.
Storage & Make-Ahead
Refrigerate leftover chicken and salad separately in airtight containers for up to 3 days. Re-crisp chicken in a 200°C (400°F) oven for 10–12 minutes. Warm the potato salad gently on low with a splash of stock or water, or enjoy at room temperature. Pretzels are best day-of; refresh in a 180°C (350°F) oven for 5–7 minutes.
Nutrition (per serving)
Approx. 920 kcal; 45 g protein; 84 g carbohydrates; 43 g fat; 7 g fiber; 1,650 mg sodium. Values will vary with pretzel size and salt levels.
