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Ingredients
- 1 whole chicken (approx. 1.4 kg)
- 50 g butter (chilled)
- 1 tbsp sweet paprika powder
- 2 tbsp salt
- Penne pasta (as a side dish)
- Potatoes (as a side dish)
- Basmati rice (as a side dish)
Method
- 1Take the chicken out of the refrigerator two hours before roasting and thoroughly salt it on all sides with 1 tbsp of salt. Mix the remaining salt with the paprika powder.
- 2Preheat the oven to 170 °C (top/bottom heat).
- 3Pat the chicken dry. Cut the butter into two pieces and carefully slide them under the skin on the breast. Sprinkle the chicken on all sides with the salt-paprika mixture.
- 4Pour about 1 cm of water into a roasting pan. Place the prepared chicken on a rack in the preheated oven and place the roasting pan with the water directly underneath.
- 5Roast the chicken for approx. 90 minutes. Baste it several times with the pan juices during this time.
- 6The chicken is done when the thigh bone can be twisted without resistance.
- 7Tip: For additional aroma, you can stuff thyme, rosemary, or a bay leaf into the cavity. Onions, garlic, or bacon slices in the roasting pan also refine the juices. Serve the chicken classically with potatoes, rice, or pasta.
