||Preheat oven to 425°F. Remove giblets and neck from chicken. Discard or cook separately. Loosen chicken skin around breast, drumsticks and thighs.
||Combine butter, herbs, salt and pepper. Brush butter mixture under skin and on outside of chicken. Set a vertical, v-shaped, or flat roasting rack in a baking pan. Place chicken in rack. Sprinkle evenly with paprika.
||Roast at 425°F for 15 minutes. Reduce oven to 375°F and continue roasting 1 to 1 1/2 hours until internal temperature registers 180°F, measured at thickest part of the thigh. Remove from oven and let stand 10-15 minutes before carving.