Grillet kylling (grilled chicken)

Instructions

1. Mix the oil, lemon juice and zest, crushed garlic, chopped herbs, paprika, salt and pepper.
2. Remove the giblets from the chicken, rinse it and pat it dry with kitchen paper.
3. Slide your fingers under the skin of the breast and thighs to spread some of the marinade underneath.
4. Brush the rest of the marinade over the entire surface of the chicken.
5. Let it marinate in the fridge for at least 1 hour, ideally overnight.
6. Preheat the oven to 200 °C, using the grill setting if possible.
7. Place the chicken on a tray with a little water at the bottom and cook for 60 minutes, basting it from time to time.
8. Check the cooking by piercing the thigh: the juices should run clear and the temperature at the centre should be 75 °C. Let it rest for 10 minutes before carving.