Juicy chicken from the oven

Ingredients for 2 servings:

• 1 chicken, about 1.7 kg, preferably from a farmer
• salt and pepper
• Paprika powder
• Paprika powder, smoked
• Coconut oil, cold-pressed, liquid

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

so it always works, ideal even for beginners

Preheat the oven to 200°C (top/bottom heat). Prepare a wide casserole dish or suitable frying pan/deep baking tray. Wash the chicken and pat dry with kitchen paper. Place the chicken belly down on the worktop and flatten it slightly in the middle with both hands. The breastbone can crack. Sprinkle all over with salt and pepper. Then sprinkle with paprika, rubbing the spices in lightly. Add the smoked paprika a little later. Place the chicken belly down in the dish or baking tray and place in the oven. Set a kitchen timer for 15 minutes. Now, using a pastry brush, carefully brush the liquid, virgin coconut oil (please do not use Palmin or similar) onto the top of the chicken. The entire top should be brushed, especially the wings and thighs. Roast for another 15 minutes. Using two forks, carefully turn the chicken over so that the belly is facing up. Sprinkle on some smoked paprika. Use a brush to carefully dab the rendered fat onto the belly, wings, and thighs, taking care to prevent the spices from running down. Set the timer for 15 minutes. Brush the chicken with the fat again, adding more coconut oil if necessary. Roast for another 15 minutes. The chicken has now been in the oven for 1 hour. Turn it over, sprinkle with smoked paprika, and brush with the fat again. Continue roasting for the last 30 minutes. Brush it with the fat again after 15 minutes. If your chicken is lighter, the roasting time should of course be shortened. Instead of smoked paprika, you can also use curry powder. It all depends on your taste and preference. The result is a wonderfully tender and very juicy chicken. The coconut oil, among other things, contributes to this. Cut in half using poultry shears or divide it into smaller pieces. Serve with (leaf) salad for a great low-carb meal. Potato salad also goes well with it, of course. But then several people might be fed. You can make a wonderful soup from the leftover bones and any meat scraps. You can find the instructions in my recipes.