Summary

Ingredients

• 1 chicken (corn chicken), French, approx. .7 kg
• 2 sprigs thyme, fresher
• 1 sprig rosemary, fresher
• 2 cloves garlic
• 1 shallot (s)
• 1 ½ teaspoon paprika powder, smoked
• Olive oil, good
• honey
• salt

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Instructions

1. Wash the corn chicken and pat dry. Salt the inside and fill with sprigs of herbs, garlic and the roughly chopped shallot.
2. Close the opening of a bundt pan with aluminum foil and place the corn chicken on top. Rub the outside of the corn chicken with a little salt.
3. Mix the olive oil with honey and smoked paprika powder and brush the corn chicken thoroughly with it.
4. Preheat the oven to 160 ° C (top / bottom heat), slide in the Gugelhupf tin. After 70 minutes, turn the oven up to 180 ° C for 5 minutes to bake the skin nice and crispy. Then turn off the stove and let the chicken rest in the oven for a while.
5. Cut the corn chicken and serve with mashed potatoes and a small mixed salad.