This Oktoberfest Chicken is my home-oven version of the Hendl served at Munich’s Oktoberfest. The chicken is coated with melted butter, sweet paprika, salt and pepper, then roasted until the skin is deeply golden and crisp.
Hendl is one of the most popular foods at Oktoberfest, where whole chickens are roasted on long rotisseries and served by the half.
Serve each person a half chicken with a German soft pretzel or German potato salad. Along with a cold German beer, of course.
Developed and Tested in the Foodie & Wine Kitchen
- I tested this recipe several ways and landed on the spatchcock method as my favorite for a home oven. More of the skin is exposed for browning, the chicken cooks evenly, and once it’s rested, you simply cut it in half for serving.
What Is Oktoberfest Chicken?
Hendl is the Bavarian word for chicken, while Brathendl refers specifically to roast chicken. At Munich’s Oktoberfest, you’ll also hear it called Wiesn-Hendl.
Wiesn is the local name for Oktoberfest and comes from Theresienwiese, the Munich festival grounds where Oktoberfest takes place.
Roast chicken has been part of Oktoberfest since the late 1800s. The first Hendl rotisserie opened at the festival in 1881, and Hendl has since become one of the foods most closely associated with Oktoberfest.
How To Make Oktoberfest Chicken
At Oktoberfest, Hendl is cooked whole on large rotisseries and cut into halves before serving. Since most of us don’t have an Oktoberfest-sized rotisserie at home, there are a few ways to get close using a standard oven. And by all means, if you happen to have a rotisserie or spit roaster at home, have at it.
Roast the chicken whole: This is the closest option to traditional Oktoberfest Hendl. I recommend trussing the chicken first so it keeps its shape and cooks more evenly. Once it’s cooked and rested, cut it in half lengthwise for serving.
Spatchcock the chicken: This is the method I use. Spatchcocking isn’t traditional, but it makes the chicken easier and faster to cook in a home oven. It also exposes more of the skin to the heat, which helps it brown and crisp. Once the chicken has rested, cut it in half for the traditional half-chicken presentation.
Split the chicken in half before cooking: This is the easiest option because the portions are ready to serve straight from the oven – no wrestling with a hot roasted chicken before dinner. It gives you the same half-chicken portions, although it’s the furthest of the three oven methods from the traditional preparation.
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Tips for Crispy Roast Chicken Skin
Here are a few tips to help you get the crispiest skin and juiciest meat from your Oktoberfest Chicken.
Get the chicken really dry. This is one of the most important steps for getting crispy skin. Pat the chicken thoroughly dry with paper towels before adding the seasoned butter.
Keep the air circulating. Roast the chicken on a roasting rack, or place an oven-safe wire rack over a rimmed baking sheet. Keeping the chicken elevated allows hot air to circulate underneath and around it, helping more of the skin brown and crisp instead of sitting in the rendered juices.
Use sweet paprika. Smoked paprika takes the chicken in a completely different direction.
Don’t overdo the spices. This isn’t one of those chicken recipes that needs garlic powder, onion powder, rosemary, thyme and six other seasonings. The simple seasoning is part of what makes Hendl so good.
Use a meat thermometer: The most accurate way to know when the chicken is done is with a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (74°C) before serving.
What To Serve With German Chicken
If you’re keeping things simple, serve the chicken with a Bavarian pretzel, warm German potato salad or a generous scoop of my Creamy Mashed Potatoes.
My German Potato Pancakes also work well when you want something a little heartier. They’re crispy around the edges and especially good next to roast chicken.
If you’re making an Oktoberfest spread rather than a single dinner, add my Bratwurst and Sauerkraut with apples and onions. You can also make Bratwurst in Beer and Onions if you want another easy skillet dish for the table.
For a bigger German feast, add my German Schnitzel and Jägerschnitzel with Mushroom Gravy. And once the weather cools down, a batch of Mulled Wine fits right in.
Storing and Reheating
Store leftover Oktoberfest Chicken in an airtight container in the refrigerator for up to 3–4 days.
For the best results, reheat the chicken in a 375°F (190°C) oven until heated through. The microwave works in a pinch, but the skin won’t stay crisp.
Oktoberfest Chicken (German Handl)
Ingredients
- 1 small whole chicken (3-3½ lbs)
- 2 tbsp unsalted butter, melted
- 1¼ tsp sweet paprika
- 1¼ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C). Place an oven-safe wire rack inside a large rimmed baking sheet or roasting pan.
Spatchcock the Chicken
- Pat the chicken dry with paper towels and place it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast-side up and press firmly on the breastbone until the chicken lies flat.
Prep and Cook the Chicken
- Pat both sides of the chicken very dry with paper towels. The drier the skin, the better it will brown and crisp.
- Combine the melted butter, kosher salt, sweet paprika and black pepper in a small bowl.
- Brush the seasoned butter all over both sides of the chicken, making sure the skin is well coated.
- Place the chicken skin-side up on the wire rack with the legs pointing toward the outer edges of the pan.
- Roast for 45–60 minutes, rotating the pan halfway through.
- Insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach at least 165°F (74°C). Start checking early if your chicken is smaller; a larger chicken may take longer.
- OPTIONAL: If the chicken is cooked through but you'd like the skin darker and crisper, place it under the broiler/grill for 1–3 minutes. Watch it closely, as the butter and paprika can brown quickly.
- Transfer the chicken to a cutting board and let it rest for 10 minutes. Cut the chicken lengthwise into two halves and serve one half per person.