The traditional roast chicken dish at Oktoberfest is called Hendl.
Hendl is the Austro-Bavarian word for chicken and commonly refers to a roasted chicken, especially the festival-style Brathendl. At Oktoberfest, whole chickens are typically seasoned, roasted on rotating spits, and served hot with a crisp skin. The dish is a familiar pairing with a pretzel, potato salad, or a litre Maß of beer.
The word differs from standard German Hähnchen, another common term for chicken. Hendl is regional rather than the name of one exclusive recipe, so preparations can vary in seasoning and accompaniments. Backhendl, by contrast, usually means breaded fried chicken, a related but distinct dish.
The other options describe different Bavarian foods: Knödel are dumplings, Schweinshaxe is roasted pork knuckle, and Bratwurst is sausage. Hendl became especially associated with beer gardens, folk festivals, and Oktoberfest’s large food tents, where roast chickens are cooked in substantial quantities.