Austrian Roast Chicken with Marjoram and Black Pepper

About This Recipe

This roast chicken leans on marjoram, one of Austria's signature savory herbs, worked generously into a butter rub along with plenty of cracked black pepper, giving the finished bird a warm, herbal depth that's distinctly Central European rather than the more common rosemary-and-thyme approach found elsewhere. The herb butter goes under the skin so its flavor infuses the meat directly rather than sitting on the surface where it could scorch in the oven's high heat. The technique of a two-stage roast — high heat first to crisp the skin, then a gentler finish to cook through evenly — keeps the breast meat from drying out before the thighs are fully done, a standard approach for whole birds that works particularly well here given how much flavor is packed under the skin. A generous amount of cracked pepper both in the rub and dusted over the exterior gives the dish a genuinely peppery character throughout. Served with erdäpfelsalat (Austrian potato salad) or simple roasted potatoes, this chicken reflects Austria's straightforward, herb-driven approach to Sunday roasting, relying on a well-chosen seasoning combination rather than an elaborate sauce.

Ingredients

Serves 4

• 1.8 kgwhole chicken
• 4 tbspbutter(softened)
• 2 tbspdried marjoram
• 1.5 tbspcracked black pepper(divided)
• 3 clovesgarlic(minced)
• 1.5 tspfine sea salt
• 1onion(quartered)
• 2 tbspolive oil

Instructions

1. 1

   Make the herb butter

   Mix softened butter with marjoram, half the cracked pepper, garlic and salt into a paste.

2. 2

   Season under the skin

   Gently loosen the skin over the breast and thighs, and push the herb butter underneath, spreading evenly.

3. 3

   Stuff and finish seasoning

   Place quartered onion inside the cavity. Rub olive oil over the outside skin and dust with remaining cracked pepper.

4. 4

   Roast at high heat

   Roast at 220°C (425°F) for 20 minutes to crisp the skin.

5. 5

   Finish at lower heat

   Reduce to 180°C (350°F) and roast another 50-55 minutes until juices run clear and internal temperature at the thigh reaches 74°C.

   Basting once or twice with the pan drippings during this stage helps keep the breast meat moist.

6. 6

   Rest and serve

   Rest 10-15 minutes before carving, spooning the pan juices over the meat.

Variations

• •

  Add potatoes to the roasting pan for a one-pan dinner, adding them in the last 45 minutes.

• •

  Use chicken pieces instead of a whole bird, reducing total roast time to about 40 minutes.

• •

  Add a splash of white wine to the pan juices at the end for a light gravy.

Storage

Refrigerate carved leftovers up to 3 days. Reheat gently covered in a low oven, or use cold in sandwiches.

Frequently Asked Questions