Grilled chicken from the oven

Ingredients for 2 servings:

• 2 tbsp paprika powder, sweet
• 3 tbsp sunflower oil
• 2 tsp, heaped salt
• Pepper, amount depending on the spiciness of the pepper used
• 1 large chicken, 1300 g – 1500 g
• 20 g butter
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours

simple, a little more effort

You will need about 50 cm of twine. For optimal flavor, wash the thawed or fresh chicken thoroughly and soak it in salt water for 4 hours. The chicken should be completely covered with salt water; if necessary, weigh it down. Preheat the oven to 175°C (top/bottom heat) or 150°C (fan oven). Mix all the ingredients for the marinade together. Dry the chicken thoroughly, inside and out, with kitchen paper. Brush some of the marinade onto the inside of the chicken. Stick the butter inside the chicken. Then sew the chicken up as tightly as possible with the twine, from the top of the neck to the bottom. Brush the outside of the chicken with the marinade. Tie the legs together, and if necessary, the wings too (I don’t tie wings; it looks nicer). Brush the chicken again with the rest of the marinade. Place the chicken on a wire rack and place it in the middle of the oven. Place a baking tray or other container (e.g., a pan) under the rack with the chicken to collect the cooking juices and fat. Roast the chicken at 175°C (top/bottom heat) or 150°C (fan oven) for 70 minutes. Then reduce the oven temperature to 250°C (top/bottom heat) or approximately 200°C-220°C (fan oven) and roast the chicken for another 20 minutes. During these 20 minutes, generously brush the chicken with the cooking juices 2-3 times. With these amounts, you’ll achieve a perfectly juicy and crispy chicken that can compete with any rotisserie chicken.