Bavarian-Style Crispy Roast Chicken

First, preheat the oven to its highest temperature setting of 425 degrees Fahrenheit or 220 degrees Celsius.

Next, combine kosher salt, caraway seeds, dried sage leaves, ground fennel, coriander powder, and dried rosemary sprigs in a spice grinder or mortar. Grind the mixture until it reaches a coarse, textured consistency. Transfer this ground spice blend to a bowl and then stir in paprika powder, garlic seasoning, all-purpose flour, and onion powder. Gradually add vegetable oil to the bowl until you have a smooth, consistent paste.

Now, dry chicken halves thoroughly with paper towels and tuck the wing tips behind the back of each piece. Using your hands or a brush, apply the spice paste evenly to all sides of the chicken halves, making sure to season under the wings and legs as well. Place the chicken halves skin-side up in a baking dish or roasting pan, leaving enough space around each piece so that they don't touch.

Finally, roast the chicken halves in the preheated oven until they reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius, as indicated by an instant-read thermometer inserted into the thickest part of the thigh. This should take approximately 1 hour, or until the chicken is no longer pink at the bone and the juices run clear. Remove the chicken from the oven and let it rest for 10 minutes before slicing.