A hearty Bavarian dish featuring tender roasted chicken paired with sweet and tangy braised red cabbage, perfect for celebrating Oktoberfest.

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Preheat oven to 375°F (190°C).
Rub the chicken with olive oil, paprika, salt, pepper, garlic powder, and caraway seeds.
Place chicken in a roasting pan and roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F (75°C).
While the chicken is roasting, prepare the red cabbage. In a large pot, melt butter over medium heat.
Add onion and apple, cook until softened, about 5 minutes.
Add shredded cabbage, vinegar, brown sugar, chicken broth, salt, and pepper.
Cover and simmer for 45 minutes, stirring occasionally, until cabbage is tender and flavors are blended.
Remove chicken from oven, let it rest for 10 minutes before carving.
Serve sliced chicken with a generous portion of braised red cabbage.

You can substitute the whole chicken with bone-in, skin-on chicken thighs for quicker cooking.
Leftovers can be refrigerated for up to 3 days.
Add a splash of red wine to the cabbage for extra depth of flavor.