Summary

Ingredients

• 1 chicken
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• water
• butter

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Instructions

1. Rinse the chicken in cold water and pat dry with paper towels. Season the inside and outside with salt and pepper. Spread the paprika powder inside the cavity. Place the garlic clove, thyme sprig, and rosemary sprig inside the chicken.
2. Place the prepared chicken onto a bottle filled roughly halfway with water. Set the bottle on a drip tray. Roast in a preheated oven at 200°C (392°F) for roughly 1 hour, or until the thickest part of the thigh reaches 74°C (165°F) when tested with a meat thermometer. Do not baste the chicken.
3. Remove the drip tray from the oven. Pour the pan drippings into a saucepan. Season the sauce to taste with salt and pepper. Whisk in cold butter until creamy.