Roast Chicken

For the roast chicken, wash the chicken well, pat dry, mix a marinade of salt, bell pepper, paprika powder (or rosemary) and oil. Brush chicken with it, place breast side down and roast for a total of 60-75 minutes at 180-200°C. Turn once, often with roasting oil.

Turn once, brush often with juices and add soup or water several times. The roast chicken is done when only clear juice (no blood) flows out when pierced with a skewer.

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