Rub the roast chicken with salt, bell pepper and paprika.
Cover with butter flakes, add rosemary sprig to the roasting pan and roast at 190° C for about 1 hour.
Serve the roast chicken with potatoes or salad.
Preparation Tip:
To check if the roast chicken is cooked through, pierce deep into the meat with a fork or pointed knife. When no more red, bloody juice comes out, it is cooked.
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