German Style Roasted Chicken Recipes

GERMAN PORK ROAST WITH ROASTED POTATOES AND ONIONS

Steps:

• Place roast on a rack in a large roasting pan.
• Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice.
• Rub marinade over roast.
• Toss together potatoes, onions, 2 tablespoons oil, salt and pepper.
• Add to pan around the roast.
• Bake at 350°For 90 minutes or until internal temperature is 165 degrees.
• Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings.
• Place pan over medium high heat.
• To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil.
• Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side.

BAKED CHICKEN GERMAN STYLE

Steps:

• Preheat oven to 350ºF.
• Melt butter in large saucepan over medium low heat.
• Whisk in flour and stir 3 minutes.
• Gradually whisk in broth and milk.
• Simmer until thick, about 10 minutes.
• Blend in lemon juice and seasonings.
• Combine cooked noodles and half the sauce, tossing gently to blend.
• Place in the bottom of a buttered 2-quart casserole.
• Top with chicken and remaining sauce.
• Combine Parmesan cheese and paprika, and sprinkle over casserole.
• Bake until bubbling and golden brown, about 30 minutes.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

CRISPY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

GERMAN-STYLE BEEF ROAST

Steps:

• Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

GRAMPA'S GERMAN-STYLE POT ROAST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

GREEK-STYLE ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.