Main · Vienna
Brathuhn
Viennese roast chicken rubbed with softened butter, garlic, and marjoram, roasted until golden.
D Dairy
Ingredients
- 1 whole chicken (1.5kg)
- 60g butter, softened
- 3 garlic cloves, minced
- 1 tbsp dried marjoram
- 1 tsp salt
- 2 carrots and 1 onion, for the roasting pan
Method
- Mix butter with garlic, marjoram, salt, and pepper. Push under the skin and rub all over outside.
- Place on a rack over the vegetables. Roast at 220C for 15 minutes, then reduce to 190C for 55 minutes.
- Rest 10 minutes before carving. Serve with pan juices and Erdapfelsalat.