Baked Chicken in Salt and Herb Crust

Rinse herbs, pluck leaves from stems and chop herbs. Season chicken inside and out with approximately 1/4 of herbs. Mix flour, remaining herbs and coarse salt in a bowl, mix with 500 ml (approximately 16 ounces) of water until a smooth, but not too soft, dough forms and place dough on a floured work surface or a round plate. Place chicken in the center of the work surface and wrap chicken with dough. Press dough firmly against chicken. Put chicken in a baking pan and bake in the preheated oven for about 75 minutes. Remove from the oven, let it rest for about 10 minutes, then slice and serve.