Roasted Chicken in Salt-Herb Coating

Ingredients

• 1 chicken (ca. 1,2 kg)
• 2 sprigs Rosemary
• 8 sprigs thyme
• 1 kg flour
• 1 kg coarse sea salt

Instructions

1. 1.

   Wash and pat the chicken dry. Preheat the oven to 180°C fan.

2. 2.

   Remove stems from herbs and chop them. Roughly fill about ¼ of the chicken with herbs and tie it. Mix the flour, remaining herbs and coarse salt in a bowl with about 500 ml water into a smooth, not too soft dough and knead on a floured surface into a round slab. Place the chicken in the middle and wrap it with the dough. Press firmly so everything is sealed. Put in a baking dish and bake for about 75 minutes. Remove from oven, let rest for about 10 minutes, then cut open the crust.