Wash and dab the chicken. Brush with oil, then season with plenty of salt on the inside and outside and sprinkle with paprika. If there are giblets, add them to the pot.
Place the chicken in the closed Römertopf in the cold oven (not preheated, otherwise the Römertopf could break), cook for 1 hour at 250 degrees, then switch down to 180 degrees and cook for another 20 minutes. Finally, fry at 180 degrees for 10-15 minutes without a lid, then the skin will be nice and crispy.
If you like, you can add vegetables of your choice to the Römertopf right from the start.
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