Margarita's International Recipes



Bavarian Rotisserie Chicken

Bavarian chicken

Brathendl or Bavarian Rotisserie Chicken is one of the most popular dishes in Munich's Oktoberfest, served in restaurants throughout the city. There are different recipes for this simple herbed chicken and I combined a couple into this one.

I have a rotisserie at home, an appliance that I would greatly recommend, but if you don't, you can also roast this chicken.

The results were pretty good, we all enjoyed it.

Bavarian Rotisserie Chicken


  • 1 chicken, about 5 lbs.
  • 3 Tbsp butter
  • 2 tsp. salt
  • 2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/8 tsp rosemary
  • pinch of pepper
  • 1 bunch parsley


Wash chicken and pat dry.

Rub butter all over the skin of the chicken.

Mix the salt, paprika, oregano, thyme, rosemary and pepper together and rub it all over the chicken.

Place the parsley in the chicken's cavity.

Truss the chicken and cook in rotisserie according to appliance instructions. Alternatively, roast in a preheated 425F oven until done.

Adapted from a recipe at

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