Juicy Roasted Chicken with Crispy Skin

Steps

• 1
  Two hours before roasting, take the chicken out of the refrigerator and rub all sides thoroughly with 1 tablespoon of salt. Mix the remaining salt with the paprika.
• 2
  Preheat the oven to 170 °C.
• 3
  Pat the chicken dry. Cut the butter into two pieces and slide them under the skin over the breast meat. Sprinkle the chicken on all sides with the salt-paprika mixture.
• 4
  Pour water into a baking tray to a height of approx. 1 cm. Place the chicken on a rack in the preheated oven, and put the tray filled with water underneath.
• 5
  Roast for 90 minutes. During roasting, baste the chicken several times with the juices collected in the tray.
• 6
  The chicken is ready when the thigh bone can be rotated without resistance.
• 7
  Tips for perfect results: - You can place fresh thyme, rosemary, or bay leaves inside the chicken. - You can add onions, garlic, or a few slices of bacon to the baking tray for extra flavor, according to taste. - You can also add a teaspoon of garlic powder to the salt-paprika mixture. - Do not open the oven too often during roasting, as this will prolong the cooking time. It is enough to baste the meat three times during the second half of roasting.