Grilled chicken with herbs

Ingredients for 3 servings:

• 1 chicken, ready to cook, washed inside and out and dried (approx. 1.2 kg)
• Salt
• ½ bunch chives, washed and drained
• ½ bunch parsley, washed and drained
• ½ bunch lovage, washed and drained
• 1 sprig(s) basil, washed and drained
• 1 sprig(s) rosemary, washed and drained
• 1 tsp sweet paprika powder
• 4 tbsp sour cream
• 1 tbsp flour
• 2 tbsp sunflower oil

Instructions

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

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), place the roasting pan in the second groove from the bottom, and place the wire rack on top. Rub the inside of the chicken with salt, tie the herbs with kitchen string, and place them inside the belly of the chicken. Seal the opening with toothpicks. Mix the paprika with a good pinch of salt, the sour cream, the flour, and the oil into a paste and coat the chicken thoroughly. Then roast the chicken on the rack for a good hour. Be careful not to brown the chicken too quickly.