Summary

Ingredients

• 1 chicken, approx. .2 kg, ready to cook
• salt and pepper
• Paprika powder, noble sweet
• 1 sprig rosemary
• 6 sage leaves (small leaves)
• olive oil
• 1 tablespoon butter, melted
• 100 ml water

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Instructions

1. Rinse the chicken well inside and out and pat dry. Rub salt, pepper and paprika well inside and out. Wash the herbs and beat dry. Stiffen the rosemary needles from the stem and quarter the sage leaves.
2. Use your fingers to remove as much skin from the meat of the chicken as possible. Carefully run your fingers between the skin and the meat at the openings. With a little skill you can get almost the entire skin loosened. Now push the herbs under the skin and distribute them all over the chicken if possible.
3. Close the opening in the belly with a wooden skewer. Tie the legs together with kitchen twine and tie the wings to the chicken body.
4. Fry the chicken vigorously on all sides in a roasting pan with hot olive oil.
5. Fry breast up in a preheated oven at 200 ° C for about 50 minutes until brown and crispy. Now and then brush the chicken with the melted butter.
6. Remove the chicken. Boil the gravy with approx. 100 ml of water from the roaster and pour through a sieve into a saucepan. Let the whole thing boil down a little and season with salt and pepper. Serve immediately.