Monday, October 3, 2016

Lemon Roast Chicken Over a Bed of Marjoram Semmelknödel

Why bother serving roast chicken pieces with semmelknoedel in ball form when you can just lay the pieces on a whole damn bed of bread dumplings

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


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.

You can use dried marjoram for this recipe if you can't get fresh. However, anyone in my neighborhood is invited to please come over and help yourselves.

Lemon Roast Chicken Over a Bed of Marjoram Semmelknödel
Prep Time 1+1/2 hours
Cook Time: 1 hour
Serves 4-6


  • 2 cups breadcrumbs
  • 3 tablespoons of chopped fresh marjoram, divided
  • 2 red onions (medium size)
  • 4 oz thick cut smoked bacon or speck
  • 1+1/4 cup milk
  • 3 eggs, slightly beaten
  • 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


Make the Marjoram Knoedel:

  • Place the breadcrumbs in a bowl.
  • Peel the onions and cut into small pieces.
  • Cut the bacon or speck into small cubes and place it in a naked frying pan. Fry the pieces until crispy.
  • Add the chopped onions to the pan and saute until the onions become transparent. 
  • 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.
  • Knead the mixture together.  
  • Season with salt and freshly ground pepper.
  • Cover the bowl and let it stand room temperature for 1 hour.

Prepare the Lemon Chicken:

  • In a small separate bowl, whisk together the canola oil, lemon juice, lemon zest, the remaining 2 tablespoons s of fresh marjoram, garlic powder and nutmeg. 
  • 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. 
  • Use a pastry brush to coat the chickens with half of the seasoned lemon oil.
  • Place the coated chicken in the refrigerator for at least 1 hour.
  • Preheat the oven to 400 degrees F.
  • Grease a roasting pan (12'x15"). 
  • Press the knödel mixture into the pan. Scatter the butter in small pieces on top of the knödel mixture.
  • Lay the marinated chicken  on top . 
  • Place the pan in the oven and bake for 1 hour. 
  • At the half hour mark, coat the chicken again in the rest of the seasoned oil.
  • Remove from the oven after 1 hour let cool for 10 minutes before serving. 

No comments:

Post a Comment

Thank you for your comments and feedback. I love hearing from you!