Summary

Ingredients

• 1 chicken, ready to cook inside and out, washed and dried (approx. .2 kg)
• salt
• 0.5 ½ bunch chives, washed and drained
• 0.5 ½ bunch parsley, washed and drained
• 0.5 ½ bunch lovage, washed and drained
• 1 sprig basil, washed and drained
• 1 sprig rosemary, washed and drained
• 1 teaspoon paprika powder, noble sweet
• 4 tablespoon sour cream
• 1 tablespoon flour
• 2 tablespoon sunflower oil

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Instructions

1. Preheat the oven to 180 degrees fan-assisted grilling, place the drip pan in the second groove from the bottom and place the wire shelf on top.
2. Rub the inside of the chicken with salt, tie the herbs with kitchen twine and place in the belly of the chicken. Seal the opening with toothpicks. Mix the paprika powder with a good pinch of salt, the sour cream, the flour and the oil to a paste and coat the chicken well all around. Then roast the chicken on the wire rack for a good hour.
3. Be careful not to let the chicken brown too quickly.