by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: June 15, 2011, Updated: May 21, 2025
This one-pan roar is my easy German roast chicken … crispy, juicy, and perfect for lazy weekends or cozy dinners.
Oma’s Roasted Chicken is such a quick meal to throw together last-minute. Not only speedy but delicious! Doesn’t get much better than that!
This easy roar is perfect for beginners … prep the chicken, pop it in the oven, then add your favorite veggies halfway through. I switch it up with carrots, peppers, onions, potatoes, even zucchini or parsnips. It’s a little different every time!
Oma’s Recipe Rundown
Ease of Making: Beginner-friendly, straightforward prep with minimal fuss.
Taste: Juicy, tender chicken with crispy skin, complemented by flavorful roasted vegetables.
Time: Approximately 1 hour and 50 minutes (including preparation and baking).
Best Served With: A variety of roasted vegetables like carrots, peppers, potatoes, and onions.
Gluten-Free: Yes, naturally gluten-free when using gluten-free broth powder.
Top Tips For Best Results
- Choose the Right Chicken: Opt for a young, tender roasting chicken (about 3 pounds) for the best texture and flavor.
- Season Generously: Don’t skimp on the salt, pepper, and paprika, they add depth to the chicken’s flavor.
- Stuff with Fresh Herbs: Placing a bunch of fresh parsley inside the chicken cavity infuses the meat with aromatic goodness.
- Add Vegetables Midway: To prevent overcooking, add your chopped vegetables to the roasting pan halfway through the baking time.
- Make a Simple Gravy: After roasting, thicken the pan juices with a bit of cornstarch dissolved in water for a quick and tasty gravy.
Below, I put two chickens into the roasting pan. That crowded the veggies and they didn’t cook completely (or get browned). So, once the chickens were done, I removed them, tented them with foil, and upped the oven temp to 450°F. The veggies finished within 10 minutes.
Here are the step-by-step photos of how to make this yummy dinner.After that, I removed the veggies. I thickened the cooking liquid with a bit of cornstarch dissolved in water. Yummy gravy!
Had one for tonight, and the other one for extra meat for tomorrow. Then, both carcasses together into slow cooker for soup. Wunderbar!
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Choosing The Chicken
When buying chicken, it depends on what you’re making. For soup, an “old hen” or stewing chicken is perfect … tough meat but rich broth. For this roasted Brathähnchen, you’ll want a young, tender bird. I usually use one around 3 pounds.
One-Pan Roasted Chicken and Vegetables (Oma’s Brathähnchen)
This one-pan Brathähnchen is my easy German roast chicken … crispy, juicy, and perfect for lazy weekends or cozy dinners.
Prep Time:
20 minutes
Bake Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Servings:
Makes 4 servings
Ingredients:
- 1 chicken, about 3 pounds (about 1.4 kg)
- salt, pepper, bell peppers
- 2 tablespoons (30 g) butter, melted
- 1 bunch parsley
- 2 peppers, green or red
- 2 – 3 carrots
- 1 – 1½ pounds (454-680 g) potatoes
- 1 large onion
- 1 tablespoon (10 g) instant vegetable broth powder (Vegeta)
- 1 – 2 rosemary stems (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Rinse chicken and pat dry with paper towels.
- Season chicken inside and out with salt, pepper, and paprika.
- Brush chicken with melted butter. Place parsley into chicken cavity.
- Place chicken into roasting pan and place, uncovered, in oven for about 30 minutes.
- During this time, prepare vegetables.
- Cut peppers into large chunks. Peel carrots and slice thickly (or use baby carrots). Peel potatoes (if desired. If not, scrub well) and cut into quarters. Peel onions and cut into wedges.
- Dissolve instant vegetable broth powder in 1 cup hot water. Strip rosemary leaves from stems.
- Once chicken has been roasting 30 minutes, add vegetables, broth, and rosemary.
- Roast for about another 60 minutes, uncovered, or until chicken is done. Occasionally, turn vegetables during roasting.
- If you wish, once the chicken is done, remove it and cover with foil to let it rest about 10 minutes. In the meantime, if the veggies aren’t dark enough, just turn the oven to 450°F (230°C) and continue to let them brown while the chicken rests.
- For the gravy, add about 1 – 2 tablespoons of cornstarch dissolved in a bit of cold water to the remaining liquid in the pan. Bring to boil (place the roasting pan on your stove burners) and stir until thickened. Season with salt and pepper if needed.
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on May 21, 2025
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