Start by preheating your oven to 425°F (220°C). A hot oven is crucial for those nicely browned chicken skin and juicy meat.

Once your oven is ready, take your chicken out of its packaging. Remove any giblets from the cavity. Rinse it under cold water and pat it dry with paper towels. This step might seem small, but drying your chicken helps ensure the skin will become crispy while roasting.

Now, place your chicken in a roasting pan. Drizzle it with olive oil and rub it all over the skin. This helps with browning and adds flavor. Next, mix the smoked paprika, minced garlic, sea salt, and black pepper in a small bowl. Rub this mixture generously over the chicken's surface, making sure to get the seasoning inside the cavity as well.

Pop your chicken into the preheated oven. Roast it for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. You can baste it with its juices halfway through to enhance the flavor, but it’s not necessary.

Once done, remove the chicken from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in a juicier meal.

Carve your chicken, serve it with your favorite sides, and enjoy the fruits of your labor. The crispy skin and tender meat will be a hit at your dinner table.