Brathähnchen

Ingredients

• 1whole chicken — about 1.5 kg
• 2 tbspclarified butter
• 1 tspsweet paprika
• 1 tspdried marjoram
• 1lemon
• 200 mlchicken broth
• to tastefine sea salt and black pepper

Method

1. Preheat your oven to 200°C (392°F). Begin by patting the whole chicken dry with paper towels to ensure a crispy skin. Generously season the chicken all over with fine sea salt. Heat 2 tablespoons of clarified butter in a large, oven-safe roasting pan over medium-high heat. Once the butter is hot and shimmering, place the chicken breast-side down in the pan. Brown the skin until it is golden and crispy, which should take about 5 to 7 minutes. Carefully turn the chicken to brown all sides evenly.
2. Once the chicken is browned, remove it from the pan and set it aside momentarily. Lower the heat to medium and add 1 teaspoon of sweet paprika and 1 teaspoon of dried marjoram to the pan, stirring them into the remaining butter to release their aromas. Squeeze the juice of 1 lemon into the pan, being mindful to catch any seeds. Pour in 200 ml of chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all the flavors.
3. Return the chicken to the pan, breast-side up, and spoon some of the broth mixture over the top. Transfer the pan to the preheated oven. Roast the chicken uncovered, basting occasionally with the pan juices, until the chicken is tender and the internal temperature reaches 75°C (165°F) at the thickest part of the thigh. The skin should be a deep golden brown, and the juices should run clear when pierced.
4. If the sauce in the pan is too thin, remove the chicken and place it on a cutting board to rest. Return the pan to the stovetop over medium heat. Allow the sauce to simmer and reduce slightly, concentrating the flavors. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
5. Carve the chicken into serving pieces, ensuring each piece has some of the crispy skin. Sprinkle with additional dried marjoram if desired for a fresh herbal note. Serve the Brathähnchen with the reduced sauce drizzled over the top, alongside traditional sides like potatoes or Spaetzle. Enjoy the dish as it would be served in a Bavarian beer garden, with no apologies for a second helping.