Preheat the oven to 400°.
Pat the chicken dry with paper towels, and sprinkle with the salt and smoked Spanish paprika to taste. Set in a cast-iron skillet, and roast uncovered until the chicken is tender and the juices run clear, about 1 hour. Let stand 5 to 10 minutes before carving. Serve with roasted potatoes or vegetables.
Note: Stein-Novack recommends the local chickens from Godshall’s Poultry in Reading Terminal Market.
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