|2 tbsp||rosemary (divided)|
|2 tbsp||thyme (divided)|
Mathilda Soleil, (Craftweissbier)
This sumptuous wheat beer with its malt and yeast overtones is a perfect pairing for the crispy chicken. Few beers have the fruity aromas of this one, which bring out the toasted flavor of the chicken. In addition, the beer’s fizziness cuts the richness of the dish.
Preheat oven to 150°C/300°F. Coarsely chop onions. Finely mince garlic. Finely chop rosemary and thyme as well as the parsley.
Wash and dry the chicken. Cut the wings at the joint and remove cartilage at the end of the drumsticks. Stuff chicken with onions, parsley and half of each the garlic, rosemary and thyme. Truss the chicken by tying the end of the drumsticks together with cooking twine.
Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic, rosemary and thyme.
Place chicken into a baking dish and rub salt, pepper and paprika into the skin. Transfer to preheated oven.