Brathähnchen

A golden, tight, and crispy skin protecting juicy meat. The aroma of paprika and nutty butter fills the air as soon as the oven opens.

• Prep time: 15 min
• Cook time: 75 min
• Difficulty: Easy
• Calories: 823
• Protein: 69 g
• Carbs: 5 g
• Fat: 50 g

Ingredients

• 1500 g Chicken thigh ( whole )
• 60 g Minimum butter sweet ( softened )
• 1 tbsp Sweet paprika
• 1 piece Yellow onion ( halved )
• 1 piece Parsley ( bunch )
• 10 g Fleur de sel
• 1 tsp Black pepper ground

Instructions

1. Preparing the bird

   Thoroughly dry the chicken with a clean cloth. Damp skin will never become crispy. Trim any excess fat.

2. Inside seasoning

   Slide the halved onion and the parsley bunch inside the cavity. Salt the interior generously so the meat is seasoned through to the bone.

3. Butter and paprika rub

   Mix the softened butter with paprika, salt, and pepper. Vigorously rub the entire surface of the chicken with this mixture. The skin must be completely covered in an even layer.

4. Roasting and basting

   Place in the oven at 200°C. Every 15 minutes, baste the chicken with the cooking juices accumulating at the bottom of the dish. The butter should foam and nourish the skin without burning it.

5. Mandatory resting

   Remove the chicken when the skin is golden brown and the juices running from the thigh are clear. Let rest for 15 minutes on a board so the juices redistribute through the meat.

Chef's tips

• Never prick the skin during cooking, the juices will escape and the meat will become dry.
• If the wings brown too quickly, protect them with a small piece of aluminum foil.

Storage

Keeps for 3 days in the refrigerator. To reheat, place in a hot oven for 10 minutes to maintain crispness.