First things first. Brining the Hanchen
I am not sure how prevelant brining is in Germany but I have become such a believer in it
that I can't eliminate it here. Brining is different than marinating. While marinating adds a certain flavor to the meat, brining's cheif purpose is to hydrate the cells. I am not going to get into a scientific discussion about osmosis but you can read about brining here to understand how your chicken will be seasoned nicely and stay much more moist with brining.

I brine the chicken first .
Make the brine by bringing half a gallon of water to a boil then add the salt and sugar and dissolve. Add the remaining 2 quarts and let it cool. Put in a bowl and add the chicken. Cover with a lid or plastic wrap and place in fridge for 24 hours. Even if you only have a few hours it is worth it to brine the chicken.
keep on counter and add a few ice cubes.

Make your Brathanchengewurtz to your liking.
Brat = roast , Hahnchen = small chicken and Gewürtz = spice seasoning
You can find many different recipes for it on the web so I provided a basic recipe and you
can add what ever you want.

Add the flour and oil and mix. The flour helps to give it body and adhear to the chicken.

Take the chicken from the brine and dry it well.
Brush this on the inside of the chicken with the spice mix and then on the chicken.

Follow the guide below and roast the chicken till the temperature is about 170 degrees, taking the temperature
in the thickest part of the thigh area which is the last to get cooked.

Chicken Cooking Timetable

I prefer to roast slow when I can. I feel more flavors are developed and a
more thourough roasting takes place.

I add these Suppengrün (soup greens) to the pan to and they add lots of flavor to the gravy
as well as make a good side dish.

The paprika especially gives this chicken a great color as well as flavor.