Wiesnhendl / Wiesen Chicken (Roasted)

Directions

1. Rinse chicken inside/out and pat dry with paper towels. Leave the skins on, you will want them there later. (You can do it skinless, but it is not the same.)
2. Determine how you will serve the chicken (whole, 1/2, 1/4, or pieced). Can also be done as "wings."
3. Cut chicken to desired sizes. Dry with paper towels as needed.
4. Salt and pepper to taste
5. Combine melted butter, parsley, and paprika to make a nice basting sauce.
6. Rotisserie Method: Preheat to 300° (F). Skewer chicken on rotisserie skewers and set in rotisserie. Begin roasting and baste frequently with melted butter sauce. Continue until internal temperature of chicken reaches 180° (F) (about 90 mins). A nice crunchy skin will form from the skin and basting butter, this is what you want.
7. Oven Method: Preheat to 375° (F). Place chicken on baking sheet (can use parchment paper). Begin baking and baste frequently with melted butter sauce. Continue until internal temperature of chicken reaches 180° (F) (about 70 mins). A nice crunchy skin will form from the skin and basting butter, this is what you want.
8. Take chicken out (rotisserie or oven) and sprinkle with chopped parsley and paprika. Don't be afraid to add a little of the melted butter sauce.
9. Serve with favorite side dishes.

From the Dahoam1516 recipe collection · Hans Diehl