Step 1

Remove the chicken giblets, trim any excess fat, and pat the chicken dry with a few sheets of paper towels.

Step 2

Lay the chicken on a large cutting board breast side down with the neck facing up. With sharp kitchen shears cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine.

Step 3

Flip the chicken over onto its back, and firmly cut the cartilage and soft bone down the middle of the breasts so the two halves come apart. Place both chicken halves on a clean cutting board lined with a few layers of paper towels. Rest for 30 minutes at room temperature.

Step 4

Preheat the oven to 425 degrees F.

Step 5

Pat dry the chicken one more time with a clean paper towel and transfer to a baking sheet or oven safe-skillet.

Step 6

Rub the chicken all over with softened butter. It helps to have the chicken as dry as possible and the butter really softened for this step.

Step 7

Sprinkle the skin and underside of the chicken with paprika. Next, liberally season with salt. Make sure to pick up the chicken and salt all over, including the skin, underside of the meat, under wings, and legs. Lastly, season with black pepper and squeeze fresh lemon juice over the chicken.

Step 8

Roast the chicken for 35-40 minutes. Chicken is done when internal temperature registers at 165F or until juices run clear when you cut between a leg and thigh.

Step 9

Remove the chicken from the oven. Cover loosely with aluminum foil and rest for 10-15 minutes before serving.