A delectable dish for an Oktoberfest table, Mustard Roast Chicken over Pretzel Knödel embodies the essence of this festive season. As the days turn crisper, my thoughts pivot to Oktoberfest This beloved Bavarian tradition is a time to revel in the joys of hearty cuisine and warm camaraderie.
Mustard Roast Chicken over Pretzel Knödel is a dish that encapsulates the essence of Oktoberfest. Succulent roast chicken is marinated with a harmonious blend of tangy mustard and garlic powder. As a result, the chicken’s golden, crispy skin perfectly complements the tender, juicy meat. Consequently, this provides a delightful contrast of textures.
Mustard Roast Chicken over Pretzel Knödel is more than just a meal – it’s a flavor fusion that captures the essence of Oktoberfest. Tangy mustard-roasted chicken and delectable Pretzel Knödel transport diners to the heart of Bavaria. Consequently, it evokes the spirit of togetherness and celebration that defines this cherished festival.
Pretzel Knödel: A Bavarian Twist on a Traditional Delight
At the heart of this dish lies the Pretzel Knödel. Specifically, this is a Bavarian take on the traditional dumpling. Made from soft pretzel bread, it boasts a rich and indulgent taste. Furthermore, I love how it perfectly complements the robust flavors of the roast chicken. The Knödel provides a satisfying bite. The pretzel flavor brings an authentic touch to the meal.
Bringing People Together
Oktoberfest is not just a festival; it’s a celebration of togetherness. This Mustard Roast Chicken over Pretzel Knödel embodies that spirit. Accordingly, it brings loved ones together around the table to create lasting memories. Whether enjoyed in a lively beer tent or a cozy home setting, this dish certainly fosters a sense of unity and joy. One that defines the Oktoberfest experience.
As Oktoberfest approaches, dishes like this remind us all of the beauty of tradition and the joy of coming together. Undoubtedly, so very precious after past pandemic years.
Mustard Roast Chicken over Pretzel Knödel
Ingredients
- 1 5 lbs chicken cut in half
- Kosher salt & freshly ground black pepper
- 1/4 cup Bavarian-style mustard
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 6 frozen pretzels
- 1 cup whole milk
- 2 eggs slightly beaten
Instructions
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Season the chicken with salt and pepper.
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Whisk together the mustard, olive oil & garlic powder. Brush over the chicken and set aside.
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Bake the pretzels according to the directions on the box, Reserve the salt packets.
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Keep the oven warm at 350F. Line a baking sheet with parchment paper.
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When the pretzels are cool enough to handle, cut into pieces and place in a food processor.
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Pulse until they are broken down into crumbs.
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Transfer to a bowl and knead in the milk and eggs.
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Season lightly with freshly ground pepper.
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Spread the mixture out on the baking sheet.
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Sprinkle some of the salt from the salt packets over the top.
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Place the chicken on top and bake for 45 minutes.
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Remove from oven. Plate & serve.
Fancy this Mustard Roast Chicken over Pretzel Knödel? Check out some of my other Sheet Pan Meals:
Roasted Rosemary Chicken with Plums & Sweet Potatoes
Sheet Pan Steak Gouda Pfannkuchen with Creamy Chive Sauce
Orange Oregano Chicken with Bratwurst
