Lemon Roast Chicken Over a Bed of Marjoram Semmelknödel

That’s what I’m talkin’ about. Each serving of tangy lemon roasted chicken rests on its own luscious generous pillow of homemade marjoram-scented knoedel.

Yay.

Semmelknoedel, for those of you who are not familiar with them, are German bread dumplings. The recipe is simple to make and also easy to adapt flavorwise using herbs and spices. The only caveat is the mixture has to stand for 1 hour before cooking.

I still have plenty of fresh marjoram in my garden. Much more than I can use. When I planted it, I didn’t know it grows like a weed. I’m always looking for ways to use it up and this seemed like a good idea.

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Lemon Roast Chicken Over a Bed of Marjoram Semmelknödel

Course Dinner, Main Course

Cuisine German

Keyword Chicken, Knoedel

Prep Time 30 minutes

Cook Time 1 hour

Rest Time 1 hour

Total Time 1 hour 30 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 cups breadcrumbs
• 2 red onions medium size
• 4 oz thick cut smoked bacon or speck
• 1+1/4 cup milk
• 3 eggs slightly beaten
• 3 tablespoons chopped fresh marjoram divided
• Kosher salt and freshly ground pepper to taste
• 1 chicken about 2lbs
• 3 tablespoons  canola oil
• 2 tablespoons freshly squeezed lemon juice
• Zest from 1 lemon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter

Instructions

Make the Marjoram Knoedel:

1. Place the breadcrumbs in a bowl.
2. Peel the onions and cut into small pieces.
3. Cut the bacon or speck into small cubes and place it in a naked frying pan. Fry the pieces until crispy.
4. Add the chopped onions to the pan and saute until the onions become transparent.
5. Warm the milk slightly and add it to the breadcrumbs along with the eggs, bacon and onion mixture and 2 tablespoons of the fresh chopped marjoram.
6. Knead the mixture together.
7. Season with salt and freshly ground pepper.
8. Cover the bowl and let it stand room temperature for 1 hour.

Prepare the Lemon Chicken:

1. In a small separate bowl, whisk together the canola oil, lemon juice, lemon zest, the remaining 2 tablespoons of fresh marjoram, garlic powder and nutmeg.

2. Cut the chicken in half or in quarters, whichever you prefer. Rinse and pat dry. Place in a shallow bowl or pan. Season the chicken on all sides with kosher salt and freshly ground pepper.
3. Use a pastry brush to coat the chickens with half of the seasoned lemon oil.
4. Place the coated chicken in the refrigerator for at least 1 hour.
5. Preheat the oven to 400 degrees F.
6. Grease a roasting pan (12'x15").
7. Press the knödel mixture into the pan. Scatter the butter in small pieces on top of the knödel mixture.
8. Lay the marinated chicken on top.
9. Place the pan in the oven and bake for 1 hour.
10. At the half-hour mark, coat the chicken again in the rest of the seasoned oil.
11. Remove from the oven after 1 hour let cool for 10 minutes before serving.