Directions

1. Preheat oven to 475 degrees
2.  In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. 
3. Season chicken cavity with about 1/4 of paprika mixture. 
4. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
5. Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes.
6. Cover loosely with aluminum foil or cover with a lid; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 45-60 minutes.
7. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.