French corn-fed chicken from the oven

Ingredients for 2 servings:

• 1 chicken (corn-fed chicken), French, approx. 1.7 kg
• 2 sprigs of thyme, fresh
• 1 sprig(s) rosemary, fresh
• 2 cloves garlic
• 1 shallot(s)
• 1 ½ tsp smoked paprika powder
• Olive oil, good
• Honey
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

easy to prepare – juicy and delicious on the fork

Wash the corn-fed chicken and pat dry. Salt the inside and stuff it with herb sprigs, garlic, and the roughly chopped shallot. Cover the opening of a Bundt pan with aluminum foil and place the corn-fed chicken on top. Rub the outside of the chicken with a little salt. Mix the olive oil with honey and smoked paprika and thoroughly brush the chicken with it. Preheat the oven to 160°C (top/bottom heat) and place the Bundt pan in the oven. After 70 minutes, increase the oven temperature to 180°C for 5 minutes to bake the skin until nice and crispy. Then turn off the heat and let the chicken rest in the oven for a while. Carve up the corn-fed chicken and serve with mashed potatoes and a small mixed salad.